JesseEatzCrispy, golden-brown mac and cheese spheres served with a rich, velvety marinara sauce for the ultimate comfort food appetizer.
Line a baking sheet with parchment paper. Using a cookie scoop or your hands, roll the chilled mac and cheese into 1.5-inch balls and place them on the tray.
The mac and cheese must be cold and stiff to hold its shape.
Place the flour in one bowl, the beaten eggs in a second bowl, and mix the panko, parmesan, garlic powder, and smoked paprika in a third bowl.
Dredge each ball in flour, dip in egg wash, then coat thoroughly in the seasoned panko mixture. Freeze the prepared balls for 20 minutes to ensure they don't fall apart during frying.
Double coating in the egg and panko creates an extra-crispy shell.
In a small saucepan over medium heat, combine the marinara sauce and heavy cream. Simmer gently until heated through and well blended. Keep warm.
Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the mac and cheese balls in batches for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy.
Don't overcrowd the pot or the oil temperature will drop.
Drain on a wire rack or paper towels and serve immediately with the creamy marinara dipping sauce.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.