Fried Mac & Cheese Balls

  • Yield : 24 servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A comfort food classic turned into a delectable, cheesy bite with a hint of beer that is sure to be a game-day hit.


Step 1

Heat butter in medium stockpot on medium heat until melted. Whisk in flour; cook 3 min. whisking constantly, until light golden brown. Reduce heat to low.

Step 2

Slowly whisk in milk and ale, 1 cup at a time; whisk continuously until mixture is smooth and thickened. Add salt and spices; stir to combine.

Step 3

Stir in shredded cheeses; slowly mix until melted and smooth. Remove pot from heat.

Step 4

Add green chilies, pasta to pot; mix well and let mixture cool completely in covered hotel pans in cooler.

Step 5

Once mixture is chilled, use a #30 scoop to form 24 balls. Push one cube of cheese into center of each ball; seal completely. Arrange on parchment lined sheet pan and freeze 20 min.

Step 6

Place flour, eggs and panko crumbs in 3 separate bowls. Dredge balls in flour, dip into eggs, then coat completely with panko.

Step 7

Fry balls in batches at 375 degrees F 5-7 min. or until crisp and golden brown. Serve with ranch dressing or warmed Barilla Marinara sauce for dipping.


  • 1/2 cup unsalted butter
  • 1/2 cup flour
  • 1-1/2 quarts whole milk, scalded
  • 1 bottle (12 ounces) amber ale
  • 1 tablespoon kosher salt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic power
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 12 ounces shredded Colby jack cheese
  • 12 ounces shredded sharp cheddar cheese
  • 14 ounces canned chopped green chilies
  • 2 pounds Barilla Elbows or Ditalini, cooked, cooled
  • 12 ounces process American Swiss cheese, cubed into 24 pieces
  • 4 cups seasoned flour
  • 4 eggs, beaten
  • 6 cups panko bread crumbs
  • Ranch dressing or Barilla Marinara
Recipe Type:

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  • Ditalini
  • Elbows
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Nutritional Info

This information is per serving.