Quick Kraft Mac and Cheese Balls

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Here’s my go-to recipe for mac and cheese balls – a fun twist on the classic Kraft mac and cheese we all grew up with. These crispy, cheesy bites are coated in breadcrumbs and fried until golden brown, making them perfect for snacking or serving at parties.

These mac and cheese balls are always a hit at my house, especially when the kids have friends over. I usually make a double batch because they disappear so quickly – and let’s be honest, who doesn’t love handheld mac and cheese?

What Kind of Breadcrumbs Should I Use?

Regular or Italian-style breadcrumbs will both work great for these mac and cheese balls, though panko breadcrumbs can give you an extra crispy coating if that’s what you’re after. If you’re using plain breadcrumbs, you might want to add a bit more seasoning to them, while Italian-style ones already come packed with herbs and spices. For the best results, make sure your breadcrumbs are fresh and dry – stale ones can affect the texture and old ones might taste off. You can even make your own by pulsing day-old bread in a food processor until you get fine crumbs, though store-bought ones are perfectly fine and save you some time.

Options for Substitutions

Looking to make these cheesy bites but need to switch things up? Here are some helpful swaps:

• Kraft Mac & Cheese: While the Deluxe version gives the best results, you can use regular Kraft Mac & Cheese or even homemade mac and cheese that’s been chilled. Just make sure it’s cold and firm enough to form into balls.
• Full-fat milk: You can use 2% milk, but avoid skim milk as it won’t give you the right consistency. Plant-based milk like unsweetened almond or oat milk works too, but might slightly change the flavor.
• Bread crumbs: Regular or Italian-style breadcrumbs work great, but you can also use panko for extra crunch. Crushed crackers or cornflakes make good alternatives too.
• Herbs and seasonings: Feel free to mix up the herbs based on what you have – Italian seasoning can replace the individual herbs. If you’re missing one herb, just use a bit more of the others.
• Cooking oil: Any neutral oil with a high smoke point works well – vegetable, canola, or peanut oil are all good choices. Just avoid olive oil as it’s not great for deep frying.

Watch Out for These Mistakes While Cooking

The biggest challenge when making mac and cheese balls is getting them to hold their shape – cooling your prepared mac and cheese completely in the refrigerator for at least 2 hours (or overnight) is essential before forming the balls.

Temperature control is crucial when frying these golden bites – if your oil is too hot (above 350°F), the outside will burn before the inside gets warm, while oil that’s too cool will make them greasy and soggy, so use a kitchen thermometer to maintain the right temperature.

A common mistake is making the balls too large – stick to about 2 tablespoons of mixture per ball to ensure they cook evenly and hold together well during frying.

For the crunchiest coating, double-bread your mac and cheese balls by dipping them in egg wash and bread crumbs twice, and make sure to let them rest in the refrigerator for 15-20 minutes after breading to help the coating adhere better before frying.

What to Serve With Mac and Cheese Balls?

These crispy mac and cheese balls are perfect party food, and they pair really well with dipping sauces like marinara, ranch, or spicy sriracha mayo. Since they’re pretty rich, I like to balance them out with some fresh veggies – think carrot sticks, celery, and cherry tomatoes with a side of ranch dressing. If you’re serving these as a main dish rather than an appetizer, a simple green salad with light vinaigrette helps cut through the richness of the mac and cheese. You could also serve them alongside some buffalo wings or chicken tenders for a fun game day spread that’ll make everyone happy!

Storage Instructions

Keep Fresh: Once your mac and cheese balls have cooled down completely, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy.

Freeze: These little bites are perfect for freezing! Place the cooled balls on a baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag or container. They’ll keep well for up to 2 months – perfect for when those mac and cheese cravings hit!

Reheat: To get these balls crispy again, pop them in the oven at 350°F for about 10-15 minutes if refrigerated, or 20-25 minutes if frozen. You can also use an air fryer at 350°F for 5-7 minutes. Avoid microwaving as they’ll lose their crispy coating.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	95-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 60-70 g
• Fat: 300-320 g
• Carbohydrates: 250-280 g

Ingredients

• 1 package deluxe kraft mac & cheese
• 1/2 cup full-fat milk
• 1 tablespoon garlic powder
• 1 tablespoon rosemary
• 1 tablespoon oregano
• 1 tablespoon all-purpose seasoning (or everglades)
• 1 tablespoon basil
• 1 teaspoon paprika
• 2 large eggs
• 2 cups bread crumbs (such as those from 4c foods)
• 2 cups cooking oil

Step 1: Cook the Pasta

Start by filling a large pot with 8 cups of water and bring it to a boil on the stove.

Once the water is bubbling, add the pasta from the Kraft Mac N’ Cheese box.

Cook the pasta until it’s tender, which usually takes about 10-12 minutes.

Afterward, use a strainer to drain the pasta, then return it to your pot.

Step 2: Prepare the Cheese Sauce

With the pasta back in the pot, add the cheese sauce packet from the Kraft Mac N’ Cheese box.

Pour in ½ cup of whole milk and a handful (or two) of shredded mozzarella.

Then, add your seasonings: garlic powder, rosemary, oregano, Everglades (or any all-purpose seasoning), basil, and paprika.

Mix everything together thoroughly, making sure the cheese sauce coats all the noodles evenly.

Step 3: Cool the Mac N’ Cheese

To cool the Mac N’ Cheese, transfer the contents of your pot into a Pyrex glass dish.

Spread the noodles across the surface for faster cooling.

Place the dish in the refrigerator for about an hour, or until the noodles are completely cool.

Step 4: Form and Freeze the Mac N’ Cheese Balls

Once the Mac N’ Cheese is cool, remove it from the refrigerator and start forming balls using a spoonful or two of noodles per ball.

Ensure each ball is just enough to fit in your palm.

Place them on a baking sheet lined with parchment paper, evenly spaced so they don’t touch.

Place the sheet in the freezer for about an hour until the balls are as solid as a brick.

Step 5: Prepare the Coating

While the Mac N’ Cheese balls are freezing, prepare two separate bowls for the coating.

In one bowl, whip together your eggs.

In the other bowl, add the bread crumbs.

These will be for your fried outer crust.

Step 6: Fry the Mac N’ Cheese Balls

In a large pot on the stove, heat vegetable oil to around 450℉, maintaining medium-high heat.

This will be your frying oil.

Remove the frozen Mac N’ Cheese balls from the freezer.

Working one ball at a time, dip each ball into the egg mixture, ensuring it’s fully covered, then roll it in the bread crumbs.

Repeat this coating process twice for each ball.

Gently place your bread-crusted balls into the hot oil.

Use a fork, spoon, or spatula to submerge them to avoid splashback.

Let them fry for 3-5 minutes or until they achieve a nice brown, crispy surface.

Remove the balls from the oil and let them cool on a dry surface.