Mac N ' Cheese Ball Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1/2 tsp salt. Add 1.5 cups cavatappi and cook until al dente (about 8–10 minutes), stirring occasionally to prevent sticking. Reserve 1/4 cup of the pasta cooking water, then drain pasta and set aside to cool slightly.

Spread the drained pasta on a rimmed sheet or large plate to cool for 5–10 minutes so it’s easier to handle when forming balls.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Once melted and foamy, add 2 tbs all-purpose flour and whisk constantly to form a roux. Cook for 1–1.5 minutes until the raw flour smell is gone but it hasn’t browned.

Slowly whisk in 1.5 cups whole milk, pouring a little at a time to avoid lumps. Continue whisking until mixture is smooth and begins to thicken, about 3–4 minutes.

Reduce heat to low. Stir in 2 oz softened cream cheese until fully melted and incorporated. Add 1 cup shredded white cheddar, 1/2 cup shredded Monterey Jack, and 1/4 cup grated Parmesan in small handfuls, stirring until each addition is melted and the sauce is smooth and creamy.

Season the sauce with 1/2 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp ground black pepper, and 1/4 tsp salt. Taste and adjust seasoning if needed. If the sauce seems too thick, whisk in up to 2 tbsp reserved pasta water to loosen slightly; it should coat the back of a spoon.

Fold the cooked cavatappi into the cheese sauce until evenly coated. Let the mac and cheese cool slightly (5–10 minutes) so it will hold shape when formed into balls; if a tighter set is desired, refrigerate for 20–30 minutes.

While the mac and cheese cools, prepare the coating: in a small skillet over medium heat, toast 3/4 cup panko breadcrumbs with 1 tbs melted butter until golden, about 3–4 minutes, stirring frequently. Remove from heat and let cool.

In a bowl, combine toasted panko, 2 tbs chopped chives, 1/4 cup finely chopped crispy bacon (if using), 1/4 cup shredded extra cheese (if using), 1/8 tsp salt, and 1/8 tsp black pepper. Mix well.

Scoop portions of the cooled mac and cheese using a 2-tbs cookie scoop (about 1.5–2 tbs) or by hand to form golf-ball-sized portions (roughly 1.5–2 inches in diameter). Wet your hands slightly to prevent sticking and press firmly to compact the pasta so each ball holds together.

Roll each compacted mac portion in the breadcrumb mixture, pressing gently so the crumbs adhere and form an even coating. Place finished balls on a parchment-lined tray.

Optional — chill the coated balls for 15–20 minutes to firm up before serving or baking. For a warm, slightly crisp exterior, preheat oven to 375°F (190°C) and bake the balls on a parchment-lined sheet for 10–12 minutes until heated through and the coating is golden. Alternatively, for a crisper exterior, deep-fry in 350°F (175°C) oil for 2–3 minutes until golden, then drain on paper towels.

Serve the mac n' cheese balls warm, garnished with extra chopped chives. Provide dipping sauces such as spicy ketchup, ranch, or extra cheese sauce if desired.