Crispy Mac and Cheese Balls

40 minutes Prep Time
30 minutes Cook Time
6 Servings

Nothing brings everyone to the kitchen faster than something hot and homemade. These crispy fried mac and cheese balls are creamy in the middle, golden on the outside, and full of tomato-basil flavor thanks to Tuttorosso Tomatoes Tomato Paste with Sweet Basil. Make a batch ahead, chill, then fry for an easy Thanksgiving appetizer or game day snack. @Munchymoodz

Ingredients

  • FOR THE MAC AND CHEESE FILLING
  • 2 cups dry elbow macaroni
  • 3 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1/4 cup Tuttorosso Tomatoes Tomato Paste with Sweet Basil 6 oz
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 teaspoons granulated sugar
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • FOR BREADING AND FRYING
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Water, as needed to make a slurry
  • Panko breadcrumbs, for coating
  • 2 cups neutral oil (such as canola or vegetable oil), for frying

Instructions

Step one

Bring a large pot of salted water to a boil. Cook the macaroni until just al dente. Reserve about 1/4 cup of the pasta cooking water, then drain the pasta.

Step two

In a large skillet or pot, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in the Tuttorosso Tomatoes Tomato Paste with Sweet Basil and cook, stirring, for 2 minutes.

Step three

Lower the heat to medium low. Slowly whisk in the heavy cream until smooth. Simmer for 2 to 3 minutes, then stir in the paprika, garlic powder, salt, pepper, and sugar. Add the Parmesan and mozzarella and stir until the cheeses are fully melted and the sauce is thick and creamy.

Step four

Add the cooked macaroni to the sauce and mix until evenly coated. If the mixture seems too thick or dry, stir in a splash of the reserved pasta water. Transfer the mac and cheese to a shallow dish, spread it into an even layer, and refrigerate until firm, at least 2 hours and up to 6 hours.

Step five

Once chilled and scoopable, set up your breading station. In a medium bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Whisk in enough water to form a smooth, pourable slurry. Add the panko breadcrumbs to a separate shallow bowl.

Step six

Scoop the cold mac and cheese mixture and roll it into balls about 1 1/2 inches wide. Working one at a time, dip each ball into the flour slurry, letting any excess drip off, then roll in panko until fully coated. Gently press to help the breadcrumbs stick. Repeat with remaining mac and cheese.

Step seven

Heat the oil in a deep pot over medium heat until it reaches 350°F. Working in batches, fry the mac and cheese balls, turning as needed, until golden brown and crispy on all sides, about 3 to 4 minutes per batch. Transfer to a paper towel lined plate to drain.

Step eight

Season with a pinch of salt while hot and serve right away. They are great on their own or with warm marinara for dipping.

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