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Fried Mac & Cheese Balls Recipe

Name: Nate’s Italian Kitchen on Campbells Fried Mac & Cheese Balls Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups elbow macaroni; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1.5 cups whole milk; 0.25 cups heavy cream; 1 cups Ramonó cheese (or Parmesan blend), finely grated; 0.5 cups sharp cheddar cheese, grated; 2 tbsp cream cheese, softened; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.25 tsp ground mustard powder (optional); 4 oz pancetta, small dice; 1 tbsp fresh parsley, finely chopped; 1 each egg, large (for mixture); 0.5 cups all-purpose flour (for dredging); 2 each eggs, large (beaten, for breading); 1 tbsp milk (to thin beaten eggs); 1.5 cups panko breadcrumbs; 2 tbsp grated Parmesan (optional, mixed into panko); 0.25 tsp fine salt (for breadcrumbs); 4 cups vegetable oil (for deep frying); 1 cup marinara sauce (store-bought or homemade), warm for serving; 4 each fresh basil leaves (optional, for garnish)

Inspired by Nate’s Italian Kitchen on Campbell

Time1h 50m

Serves6

Macaroni, creamy Ramono, pancetta, breaded and fried, served with marinara

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Ingredients

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Mac & Cheese Base

2 cups Elbow macaroni

2 tbsp Unsalted butter

2 tbsp 00 bread flour

1 1/2 cups whole milk

1/4 cups Heavy cream

1 cups Ramonó cheese (or Parmesan blend), finely grated

1/2 cups sharp cheddar cheese, grated

2 tbsp cream cheese, softened

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/4 tsp ground mustard powder (optional)

Pancetta & Binding

4 oz pancetta, small dice

1 tbsp fresh parsley, finely chopped

1 each egg, large (for mixture)

Breading

1/2 cups all-purpose flour (for dredging)

2 each eggs, large (beaten, for breading)

1 tbsp milk (to thin beaten eggs)

1 1/2 cups Panko breadcrumbs

2 tbsp grated Parmesan (optional, mixed into panko)

1/4 tsp fine salt (for breadcrumbs)

Frying & Serving

4 cups vegetable oil (for deep frying)

1 cup marinara sauce (store-bought or homemade), warm for serving

4 each fresh basil leaves (optional, for garnish)

Method

Mac & Cheese Base

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until very al dente (about 1 minute less than package directions). Drain thoroughly and spread on a baking sheet to cool briefly and stop cooking.

Make béchamel

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook for 1–2 minutes until bubbly but not browned. Gradually whisk in 1.5 cups whole milk and 1/4 cup heavy cream, smooth out any lumps, and bring to a gentle simmer until slightly thickened, about 3–4 minutes.

Finish cheese sauce

Remove the sauce from heat and whisk in 1 cup finely grated Ramonó (or Parmesan blend), 1/2 cup grated sharp cheddar, and 2 tbsp softened cream cheese until smooth. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp mustard powder if using. Taste and adjust seasoning.

Combine pasta and cheese

Fold the drained macaroni into the cheese sauce until evenly coated. Spread the mac & cheese into an even layer in an 8x8-inch (or similar) shallow baking dish or rimmed tray. Cool to near room temperature, then cover and refrigerate at least 1.5–2 hours (or up to overnight) so the mixture firms for shaping.

Pancetta & Binding

While the mac & cheese cools, cook the pancetta: place the diced pancetta in a skillet over medium heat and cook until crisp and golden, about 5–7 minutes. Transfer to a paper towel-lined plate to drain and cool. Chop slightly if pieces are large.

Once mac & cheese has chilled and is firm, transfer to a bowl. Stir in the cooled pancetta, 1 tbsp finely chopped parsley, and 1 large beaten egg to help bind the mixture. Mix thoroughly so pancetta is evenly distributed. If mixture feels too soft to shape, refrigerate another 30 minutes.

Breading

Set up a breading station: shallow bowl with 1/2 cup flour, another bowl with 2 beaten eggs mixed with 1 tbsp milk, and a third bowl with 1.5 cups panko breadcrumbs mixed with 2 tbsp grated Parmesan and 1/4 tsp fine salt.

Portion and shape: Using a 1.5–2 tbsp scoop (or by hand), portion the mac & cheese mixture and roll into compact balls about 1.5 inches in diameter. Work quickly to keep hands cool and the mixture firm. Place formed balls on a parchment-lined tray and chill 15–20 minutes to set.

Bread the balls: Working in batches, dredge each chilled ball in flour, shake off excess, dip into the beaten egg mixture, then roll thoroughly in the panko mixture pressing gently to adhere. For an extra-crisp crust, double-coat: return to egg and panko for a second breading. Place breaded balls on a tray and keep chilled until frying.

Frying & Serving

Heat oil: In a deep pot or deep-fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, heat over medium-high and test with a small breadcrumb — it should sizzle and brown in ~30–45 seconds.

Fry the balls: Fry the breaded mac & cheese balls in batches (do not overcrowd) about 2.5–3.5 minutes per batch, turning as needed, until golden brown and heated through. Maintain oil temperature around 330–350°F by adjusting heat. Use a slotted spoon to transfer fried balls to a wire rack or paper towel-lined tray to drain.

Finish and serve: Warm the marinara sauce. Plate 3–4 fried mac & cheese balls per serving with 2–3 tbsp warm marinara for dipping. Garnish with fresh basil leaves and a light sprinkle of extra grated Ramonó or Parmesan if desired. Serve immediately while hot and crisp.