Tasty Buffalo Mac and Cheese Balls

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Finding crowd-pleasing party snacks that both kids and adults will love can feel like an impossible task. Between picky eaters, dietary preferences, and the pressure to bring something that stands out at potlucks or game day gatherings, the struggle is definitely real.

That’s why these buffalo mac and cheese balls have become my go-to appetizer recipe. They combine two comfort food favorites into one perfect bite-sized snack that’s easy to make ahead and always gets rave reviews at any gathering.

What Kind of Buffalo Sauce Should I Use?

When it comes to Buffalo wing sauce, you’ve got quite a few options at the grocery store, and they’re not all created equal. Frank’s RedHot Buffalo Wing Sauce is a classic choice that many home cooks swear by, but other brands like Sweet Baby Ray’s or Moore’s will work great too. Just make sure you’re grabbing wing sauce and not plain hot sauce – wing sauce already has the butter and spices mixed in, which gives you that authentic Buffalo flavor without extra work. If you find your sauce is too spicy, you can always pick up a mild version, or if you’re feeling brave, go for the extra hot varieties. Just remember that the sauce will be mixed into the mac and cheese, so the heat level will be toned down in the final dish.

Options for Substitutions

Looking to switch things up with these mac and cheese balls? Here are some handy substitutions you can try:

• Frozen mac and cheese: You can use leftover homemade mac and cheese instead of frozen – just make sure it’s completely cooled and fairly firm. You might need to add an extra 1/4 cup of breadcrumbs to the mixture if it’s too soft.
• Buffalo wing sauce: Any hot sauce works here – try sriracha, hot sauce mixed with melted butter, or even BBQ sauce for a different flavor profile. Just keep the amount the same.
• Chicken: Leftover turkey, pulled pork, or even crumbled bacon make great alternatives. For a vegetarian version, try using finely chopped mushrooms.
• Italian-style breadcrumbs: Plain breadcrumbs work fine – just add 1 teaspoon of Italian seasoning. You can also use panko for extra crunch, or crushed crackers in a pinch.
• Blue cheese dressing: Not a fan of blue cheese? Ranch dressing makes a great substitute, or try making a quick dip with sour cream mixed with your favorite seasonings.
• Vegetable oil: Any neutral oil with a high smoke point works well – canola, peanut, or corn oil are all good options for frying.

Watch Out for These Mistakes While Cooking

The biggest challenge when making buffalo mac and cheese balls is getting them to hold their shape – make sure your macaroni and cheese is completely cooled and firm before attempting to form the balls, or they’ll fall apart during shaping and frying. Working with wet hands can cause the mixture to stick, so keep a bowl of cold water nearby to dip your hands in between rolling each ball, and aim for balls about 1.5 inches in diameter for even cooking. Another common mistake is not heating the oil to the right temperature (350°F) – too hot and they’ll burn on the outside while staying cold inside, too cool and they’ll become greasy and fall apart. For the crispiest results, don’t overcrowd the pan when frying (work in batches if needed), and let the balls rest on paper towels for a few minutes after frying to drain excess oil and allow the cheese to set slightly before serving.

What to Serve With Buffalo Mac and Cheese Balls?

These crispy, cheesy buffalo balls are perfect party food, and they pair really well with fresh, crunchy veggies like celery and carrot sticks – just like traditional buffalo wings! A simple green salad with ranch dressing helps balance out the richness of the mac and cheese balls, while giving your plate some nice color. For a complete game day spread, serve these alongside some cooling cucumber slices, extra buffalo sauce for dipping, and maybe even some pickle spears to cut through the cheese. If you’re hosting a bigger gathering, they also work great as part of a finger food platter with other appetizers like wings, sliders, or potato skins.

Storage Instructions

Keep Fresh: These tasty mac and cheese balls will stay good in an airtight container in the fridge for up to 3 days. I like to place them in a single layer to maintain their shape and prevent them from sticking together. They’re perfect for making a day ahead for parties!

Freeze: Want to prep these ahead? Place the cooled buffalo mac and cheese balls on a baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 2 months. Just remember to label the bag with the date!

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. I don’t recommend microwaving them as they’ll lose their crispy coating.

Preparation Time	15-30 minutes
Cooking Time	6-10 minutes
Total Time	21-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2300-2500
• Protein: 50-60 g
• Fat: 180-200 g
• Carbohydrates: 150-160 g

Ingredients

• 1 (12-ounce) packet frozen macaroni and cheese, defrosted
• 1/2 cup cooked chicken, diced
• 2 tablespoons buffalo wing sauce
• 1 egg
• 1 tablespoon water
• 1 cup italian-style breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 1/2 cups vegetable oil
• 1/2 cup blue cheese dressing

Step 1: Prepare the Mixture

Line two baking sheets with wax paper.

In a medium-sized bowl, combine the macaroni and cheese, cooked chicken, and wing sauce.

Mix well until all ingredients are evenly distributed.

Place the mixture in the refrigerator to chill for 15 minutes.

This will make it easier to shape the mixture into balls.

Step 2: Shape and Freeze

After chilling, use a small ice cream scoop, melon baller, or teaspoon to shape the mixture into 1-inch balls.

Arrange the balls on the prepared baking sheets.

Place the baking sheets in the freezer for 2 hours or until the balls are frozen solid.

This step ensures the balls hold their shape during frying.

Step 3: Prepare Breading Station

While the balls are freezing, set up a breading station.

In one shallow dish, beat an egg with a little water to create an egg wash.

In another shallow dish, combine bread crumbs, garlic powder, and pepper.

These will be used to coat the frozen balls before frying.

Step 4: Heat the Oil

In a deep saucepan, heat oil over medium heat until it is hot but not smoking.

The oil should be ready for frying when a small piece of bread dropped in sizzles and turns golden brown in about one minute.

Step 5: Bread and Fry the Balls

Remove a small batch of frozen balls from the freezer, keeping the rest in the freezer until ready to fry.

Dip each ball into the egg wash, ensuring it is completely coated, then roll it in the bread crumb mixture.

Gently place the coated balls into the hot oil.

Fry each batch for 3 to 5 minutes, or until they are golden brown and the centers are hot.

Be careful not to overcrowd the pan as this may lower the oil temperature and affect cooking.

Step 6: Drain and Serve

Once fried, remove the balls from the oil and drain them on a paper towel-lined plate.

Serve immediately with your choice of dressing as a dipping sauce.

Enjoy the delicious, crispy bites while they are hot!