A Delicious Way to Use Leftover Mac and Cheese.
There’s something incredibly satisfying about giving leftovers a second life, especially after the holidays when the fridge is packed, everyone is snacking, and no one is really in the mood for a big, proper meal. That’s exactly how these Crispy Fried Mac & Cheese Balls happened.
I had some of my Cajun Baked Mac and Cheese (the recipe from my blog… and yes, it gets even better the next day), a small chunk of mozzarella that was begging to be used, and the tiniest spark of motivation to turn it into something fun, cozy, and a little indulgent.
The moment I started mixing everything, I just knew they were going to be a hit. The leftover Cajun mac already has so much flavor, and when you fold in freshly shredded mozzarella? Oh my goodness.
The inside turns creamy, stretchy, and dreamy, and the outside, once you fry them, gets that perfect golden crunch that’s borderline addictive.
It’s the kind of snack that makes your family casually wander into the kitchen pretending they’re doing something else… but really just waiting for the first batch to hit the plate.
And mine? They didn’t even pretend. They devoured them. Gone. Vanished. Not a crumb left. When leftovers of leftovers disappear that fast, you know the recipe is a keeper.
What I love most is how versatile these are. Make them a little bigger, a little smaller, freeze them for another day. And you can fry them in neutral oil, and they turn out delicious every time.
They’re perfect for that post-holiday stretch when you want something comforting without starting all over again. A little flour, egg, milk, panko, and seasoning are all it takes to turn yesterday’s mac and cheese into a snack worthy of a party board or a quiet night in.
If you’re anything like me, and end up with holiday leftovers crowding your fridge. Or if you love a good cozy snack, please try these.
They’re easy, budget-friendly, and honestly addictive. And if you’re feeding teenagers, a hungry husband, football-watchers, or just yourself on a quiet evening… these never disappoint.
Serve them with marinara, ranch, BBQ sauce, aioli, or, honestly, nothing at all. They’re that good. And don’t be surprised if your family starts hoping for leftover mac and cheese more often… just so these can happen again.
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If you make these tasty Crispy Fried Mac & Cheese Balls, don’t forget to tag me @sandraseasycooking. So I can see your creations. I also love sharing your pics on my story, so make sure to tag me.
Sandra’s Note
I have to admit, I love a good leftover transformation. It’s one of my favorite little kitchen joys, taking something I already made and turning it into something completely new and fun.
These Crispy Fried Mac & Cheese Balls happened on a lazy, rainy day. When I opened the fridge, I saw my Cajun Baked Mac and Cheese sitting there in my baking dish… and thought, “Alright… what can we do with you today?”
And wow, did these surprise me. Mixing in that bit of mozzarella and rolling them in my quick little flour–egg–panko setup turned a simple leftover into something my whole family devoured within minutes. They didn’t even wait for them to cool down properly. I barely had time to grab my camera.
What I love most is that these feel like a treat without requiring much effort at all.
From my kitchen to yours, I hope you enjoy this little leftover magic as much as we did. I might start making extra mac and cheese so that I have an excuse to fry up a batch of these again.
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Crispy Fried Mac & Cheese Balls
These Crispy Fried Mac & Cheese Balls were born from holiday leftovers, but they've become a family favorite... crispy, cheesy, comforting, and impossible to stop eating.
Ingredients
- 2 cups leftover mac and cheese (baked), 400–450 g (read notes)
- 2 oz shredded mozzarella, 55 g
- 1 large egg, mixed, 50 g
- Splash of milk, 15 ml
- ½ cup flour, 65 g
- 2 tsp cornstarch, 6 g
- ½ tsp garlic powder, 1.5 g
- ½ tsp paprika, 1.5 g
- Pinch of salt, 1 g
- 1–1½ cups panko breadcrumbs, 50–75 g
- ½ cup neutral oil (avocado, canola) or lard, 120 ml (more if needed)
Instructions
- Mix leftover mac and cheese with shredded mozzarella until fully combined.
- Shape into balls slightly larger than golf balls
- Prepare three bowls:
- Bowl 1: flour + cornstarch with paprika & garilic powder
- Bowl 2: beaten egg + splash of milk
- Bowl 3: panko breadcrumbs
4. Roll each ball in flour, dip it in egg, then coat it in panko.
5. Chill in the fridge for about 15 minutes (or freeze for later).
6. Heat oil over medium-high.
7. Fry until golden and crisp, 2–3 minutes per side.
8. Let cool slightly before serving.
Notes
Tips for Making Perfect Fried Mac & Cheese Balls (Baked or Stovetop)
1. Texture matters most.
- Baked mac and cheese is usually firmer, so it’s easiest to scoop and roll straight from the fridge.
- Stovetop mac and cheese tends to be creamier or looser, so it may need a little help to hold its shape.
2. If using baked mac and cheese:
- Cold leftovers are ideal — they hold together beautifully.
- Add mozzarella or a spoonful of flour only if the mixture feels too crumbly.
- Press firmly when shaping the balls so everything sticks together.
3. If using stovetop mac and cheese:
- Stir in a bit of shredded mozzarella or even 1–2 tablespoons of flour to help bind.
- Chill the mixture in the freezer for 20–30 minutes so it firms up enough to roll.
- Don’t skip this step... cold mixture = fewer broken balls.
4. Use the three-step coating method (flour → egg → panko).
- The flour sticks to the mac.
- The egg sticks to the flour.
- The panko sticks to the egg.
- This gives you that crispy, golden shell that won’t fall apart in the oil.
5. Chill again after coating.
- Even 15–20 minutes in the fridge helps the breading stick and keeps the balls from cracking while frying.
6. Don’t use super high heat.
- Medium to medium-high is perfect.
- Too hot = outside burns before the inside warms.
- Too low = they absorb oil.
7. Flip gently and don’t overcrowd.
- Give them space so they brown evenly.
- Overcrowding cools the oil and makes it soggy.
8. Let them rest for a few minutes after frying.
- The cheese settles.
- The coating crisps up even more.
- Nobody burns their tongue (hopefully!).
Nutrition Information
Yield
9Serving Size
1Amount Per ServingCalories 421Total Fat 35gSaturated Fat 12gUnsaturated Fat 22gCholesterol 81mgSodium 415mgCarbohydrates 13gFiber 1gSugar 0gProtein 16g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
