This recipe for fried mac and cheese balls has been my guilty-pleasure party trick for years. I first made them on a rainy Saturday when a dozen kids and adults gathered for an impromptu game night; I had only a container of store-bought macaroni and cheese and a pantry full of crackers. The result — crunchy, golden shells giving way to molten cheese — turned an ordinary evening into something memorable. From that night on, these little spheres became my go-to appetizer: simple to assemble, utterly craveable, and always the first thing to vanish from the platter.

What makes these special is the contrast: a thin, crisp exterior that shatters with a satisfying snap, revealing a luxuriously creamy interior. The recipe works beautifully with store-bought mac for speed, but also sings with homemade macaroni and cheese — just be sure it's thick enough to hold shape. I love serving them at gatherings for their portability and snackable texture; kids and grown-ups both reach for them without hesitation. They’re my comfort-food shortcut that manages to feel decadent and fun at the same time.

Ingredients

• Macaroni and cheese: 1 (28-ounce) container Bob Evans Macaroni and Cheese (about 3 1/2 cups). Choose a firmer boxed or leftover homemade version — creamier frozen trays like some brands can be too loose. Bob Evans works well because it firms up when chilled.
• All-purpose flour: 1/2 cup. This creates a dry surface so the egg wash adheres and helps the outer crust form a uniform layer.
• Seasoning: 1/2 teaspoon garlic powder, plus kosher salt and freshly ground black pepper to taste. A little seasoning in the flour keeps each bite well balanced.
• Egg wash: 2 large eggs whisked with 3 tablespoons honey mustard dressing. The honey mustard adds a subtle tang and helps crumbs stick.
• Coating: 1 1/2 cups crushed Cheez-It crackers. Pulse in a food processor to fine crumbs. You can substitute panko or crushed potato chips for different textures.
• Vegetable oil: For frying (about 4 cups or enough to reach 2-3 inches deep in a Dutch oven). Choose a neutral oil with a high smoke point like canola or vegetable oil.

Instructions

Scoop and shape: Using a medium cookie scoop (about 1 1/2 tablespoons or so), scoop tight mounds of chilled macaroni and cheese and roll them between your palms into compact balls. Tightly packed balls hold together better in the fryer. Aim for uniform sizes so cooking is even. Freeze to set: Place the formed balls on a parchment-lined rimmed baking sheet and freeze for 15 to 20 minutes. The brief chill firms the interior so the coating adheres and the centers stay intact during frying. Set up dredging stations: Combine the flour with garlic powder, a pinch of salt, and black pepper in a shallow dish. In a second dish whisk eggs with honey mustard. In a third dish pulse Cheez-Its in a food processor until finely crushed and pour into the third shallow bowl. Coat the balls: Remove the chilled balls from the freezer. One by one, roll each ball in seasoned flour, then dip into the egg-honey mustard wash, and finally coat thoroughly in the crushed Cheez-It crumbs. Press crumbs lightly so they adhere. Return the coated balls to the baking sheet and freeze again while you heat the oil; this extra chill prevents them from falling apart. Heat the oil: Pour vegetable oil into a Dutch oven or deep fryer to a depth of 2 to 3 inches (about 3-4 cups depending on pot size). Heat to 350°F (175°C) and monitor with a deep-fry thermometer. Maintain this temperature by adjusting the heat as you add batches. Fry until golden: Cook balls in small batches so the oil temperature doesn’t drop. Lower them gently with a fryer basket or spider. Fry until golden brown and crisp, about 4 to 6 minutes. The centers should be hot and gooey — a deep internal heat is crucial, so allow the oil to do the work. Drain and garnish: Remove fried balls with a spider and drain on paper towels. Sprinkle with chopped parsley and a little kosher salt for a bright finish. Serve hot with mustard, ranch, marinara, or your favorite dip.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To re-crisp, reheat in a 350°F oven for 8–10 minutes or in an air fryer at 360°F for 4–6 minutes. For long-term storage, freeze uncooked coated balls on a baking sheet until solid (about 1–2 hours), then transfer to a freezer bag for up to 3 months. When frying from frozen, add 1–2 minutes to the cooking time and fry in small batches to maintain oil temperature.

Ingredient Substitutions

If you need to swap ingredients, use thickened leftover homemade macaroni and cheese or a sturdier boxed brand. Replace Cheez-Its with panko for a lighter crunch, crushed potato chips for extra salt and flavor, or gluten-free crackers and rice flour to make a gluten-free version. For dairy-free adaptations, use a firm vegan mac made with plant-based cheese and a vegan egg substitute such as aquafaba or a commercial egg replacer, then coat with gluten-free crumbs.

Serving Suggestions

Serve hot as an appetizer with an array of dips — honey mustard, spicy ketchup, marinara, or ranch all work beautifully. For a party platter, pair with pickles, sliced salami, and a simple green salad to cut the richness. They also make a fun side for burgers or a beer-and-snack board at casual gatherings. Garnish with chopped parsley or chives for color and a finishing squeeze of lemon if you want brightness.

Cultural Background

Transforming macaroni and cheese into fried bites is an American comfort-food evolution — marrying Southern frying traditions with classic creamy mac. Bite-sized fried variations show up at fairs and food trucks across the country, often tailored with regional flavors like jalapeño, bacon, or smoked cheeses. This version leans on convenience and nostalgic flavors to create something both familiar and playful.

Seasonal Adaptations

In cooler months, boost richness with smoked gouda and a touch of nutmeg in the mac. Summer versions pair well with lighter cheeses and a lemony herb dip. For fall, add roasted butternut puree into the mac before forming balls for a subtly sweet, seasonal twist. Holiday parties are a great time to experiment with festive coatings like crushed pretzels or candied nuts.

Meal Prep Tips

Prepare mac up to two days ahead and chill thoroughly in a shallow pan to speed ball forming. Make the crumb coating ahead and store in an airtight container. Freeze formed and coated balls on baking sheets before transferring them to freezer bags so you can fry just what you need on game day. Label bags with date and reheat straight from frozen in the fryer, oven, or air fryer when ready.

These fried mac and cheese balls are the sort of snack that turns ordinary get-togethers into moments people remember — gooey, salty, and unabashedly joyful. Try them once and they’ll likely become your next party staple.