Fried Mac & Cheese Balls Dipped in Ranch Dressing
Follow the instructions for the pasta, cook, drain, rinse in cold water, drain again, and set aside.

Melt butter in a saucepan over medium heat.

Add in flour and whisk briskly for two minutes.

Whisk in warm milk, carefully getting rid of any lumps. Cook for about 2 minutes or until thickened.

Take off of heat, add in cheeses, garlic powder, and salt and pepper to taste, and stir until smooth.

Fold the cheese mixture into the pasta, then transfer to a shallow pan and refrigerate for at least two hours.

Shape the cold mac and cheese into meatball sized balls (about 1½” – 2″ in diameter).

Place on a parchment paper lined tray and freeze overnight.

Beat together eggs and two Tablespoons of milk. Place bread crumbs in a second bowl.

Dip the frozen macaroni and cheese balls into the egg wash and then coat generously with seasoned breadcrumbs. Return balls to the freezer until you are ready to fry them.

Heat the oil to 350 degrees. Fry the mac and cheese balls (make sure they don’t touch too much) for about 6 minutes or until golden brown.

Serve with Alfredo, ranch dressing, or marinara sauce (or all three!) and enjoy!


1 pound macaroni (I used pasta shells and they worked great!)
2 Tablespoons butter
2 Tablespoons flour
2 cups whole milk (warmed in the microwave for about 2½ minutes), plus two Tablespoons refrigerated milk
1 pound cheddar (grated)
1 pound smoked Gouda (grated)
2 eggs
3 cups seasoned bread crumbs
Vegetable oil (several cups for frying)
1 teaspoon Garlic powder
Salt & Pepper
Parchment paper