Save This indulgent appetizer combines two comfort food favorites – creamy mac and cheese and spicy Texas queso – into one irresistible bite. Each golden ball delivers a crispy exterior that gives way to cheesy pasta with a molten queso center that will have your guests begging for the recipe.
I first made these for a Super Bowl party three years ago, and they've become my signature appetizer. My brother-in-law, who claims to dislike mac and cheese, ate seven of them before asking for the recipe. That's when I knew I had a winner on my hands.
Ingredients
- For the Mac & Cheese: Elbow macaroni The short shape holds the sauce perfectly and creates the ideal texture for forming balls
- Unsalted butter: Creates the base for your roux giving you control over salt content
- All-purpose flour: Works with butter to thicken your cheese sauce
- Whole milk: Provides richness that lower-fat milks cannot match
- Sharp cheddar cheese: Brings bold flavor look for aged varieties for best taste
- Pepper jack cheese: Adds a mild kick and excellent meltability
- Dijon mustard: Enhances cheese flavor without tasting mustardy
- Smoked paprika: Adds subtle smokiness that elevates the entire dish
- Salt and freshly ground black pepper: Essential for balancing flavors
- For the Queso Filling: Processed cheese Creates that authentic queso texture that stays molten longer
- Pickled jalapeños: Provides tang and heat choose mild or hot based on preference
- Diced tomatoes: Adds freshness and authentic Tex-Mex flavor
- Milk: Helps create the perfect flowing consistency
- For Breading & Frying: All-purpose flour Creates the first layer that helps other coatings adhere
- Large eggs: Acts as the glue for your breading
- Panko breadcrumbs: Japanese-style breadcrumbs create superior crunch
- Chili powder: Infuses the coating with Southwestern flavor
- Garlic powder: Adds savory notes to the exterior
- Vegetable oil: Choose one with high smoke point like canola or peanut
Instructions
- Cook the Pasta:
- Boil the macaroni in heavily salted water until just al dente about 6 minutes. You want it slightly firmer than normal since it will continue softening in the sauce. Drain thoroughly and set aside.
- Create the Roux:
- In a medium saucepan melt butter over medium heat until foamy but not browned. Sprinkle in flour and whisk continuously for exactly one minute to cook out the raw flour taste without developing too much color.
- Develop the Sauce:
- Pour in the milk in a slow stream while whisking vigorously to prevent lumps. Continue whisking until the mixture thickens enough to coat the back of a spoon about 2-3 minutes. Keep the heat moderate to prevent scorching.
- Add the Cheese:
- Remove pan from heat and add both cheeses along with mustard paprika salt and pepper. Stir until completely melted and velvety. If needed return to low heat briefly but avoid boiling which can cause separation.
- Combine and Chill:
- Fold the cooked macaroni into the cheese sauce ensuring each piece is well coated. Spread the mixture onto a parchment-lined baking sheet in an even layer about 1-inch thick. Cool completely at room temperature then refrigerate for at least one hour until firm.
- Prepare Queso Filling:
- While mac and cheese chills combine processed cheese jalapeños tomatoes and milk in a microwave-safe bowl. Heat in 30-second bursts stirring between each until fully melted and smooth. Transfer to a small container and refrigerate until thickened.
- Form the Balls:
- Scoop about 2 tablespoons of chilled mac and cheese into your palm and flatten into a disc about 2.5 inches across. Place 1 teaspoon of cold queso filling in the center then carefully fold edges over and roll between your palms to form a perfect sphere. Place on a parchment-lined tray.
- Set Up Breading Station:
- Arrange three shallow bowls in a row. Fill the first with flour the second with beaten eggs and the third with panko mixed with chili powder and garlic powder. Keep one hand dry for flour and breadcrumbs and one hand wet for eggs to prevent breading your fingers.
- Bread the Balls:
- Roll each ball in flour shaking off excess then dip in egg allowing extra to drip off before thoroughly coating in the seasoned panko pressing gently to adhere. Place breaded balls on a clean tray.
- Pre-Freeze:
- Place the breaded balls in the freezer for 15 minutes. This crucial step helps them maintain their shape during frying and prevents the cheese from leaking out too quickly.
- Heat Oil:
- Fill a heavy-bottomed pot with about 3 inches of oil and heat to exactly 350°F using a thermometer for accuracy. Working in batches of 4-5 balls at a time to maintain oil temperature fry until deeply golden brown about 2-3 minutes rotating occasionally for even cooking.
- Drain and Serve:
- Remove balls with a slotted spoon and drain on paper towels. Let cool just enough that they won't burn mouths but are still warm enough for the queso center to flow when bitten into about 3 minutes. Serve immediately for maximum enjoyment.
Save My family's favorite variation includes adding crumbled bacon to the mac and cheese base. I discovered this happy accident when trying to use up leftover breakfast bacon, and now my kids insist on the bacon version every time. The smoky flavor pairs perfectly with the spicy queso center.
Make-Ahead Options
These mac and cheese balls are perfect for preparing in advance, which makes them ideal for entertaining. After breading, place them on a parchment-lined baking sheet and freeze completely. Once frozen, transfer to a zip-top freezer bag where they'll keep for up to three months. When ready to serve, fry directly from frozen, adding about 1-2 minutes to the cooking time. The texture is virtually identical to freshly made, and your guests will never know you prepared them weeks ago.
Serving Suggestions
These queso-filled mac and cheese balls shine brightest when served with complementary dips and accompaniments. My personal favorite pairing is a cool cilantro-lime crema that balances the richness perfectly. For a complete Tex-Mex themed appetizer spread, serve alongside fresh guacamole, pico de gallo, and jalapeño poppers. If serving as a main course, add a crisp green salad with a vinaigrette dressing to cut through the richness of the fried cheese.
Troubleshooting Tips
If your balls are falling apart during frying, your mac and cheese base likely wasn't chilled enough. Pop the formed balls in the freezer for an additional 15 minutes before breading. Maintaining the proper oil temperature is crucial too low and they'll absorb excess oil, too high and they'll brown before heating through. If your queso center isn't molten when serving, try reducing the refrigeration time for the queso mixture or adding an extra tablespoon of milk to the filling.
Dietary Adaptations
This recipe can be modified for various dietary needs without sacrificing flavor. For gluten-free guests, substitute gluten-free pasta, flour, and breadcrumbs (rice-based panko works beautifully). A lactose-free version can be created using plant-based milk, vegan butter, and dairy-free cheese alternatives though the texture of the queso center will be slightly different. For a baked version that reduces fat content, arrange breaded balls on a parchment-lined baking sheet, spray with cooking oil, and bake at 425°F for about 15 minutes until golden and heated through.
Save These golden balls are best served fresh and hot, so the queso center is delightfully gooey. Enjoy the ultimate comfort food experience at its finest.
Recipe FAQ Section
- → How do I keep the balls from falling apart during frying?
Firmly chill the shaped and breaded balls before frying. This helps them hold their form in hot oil and prevents bursting.
- → Can I bake instead of fry these mac balls?
For a lighter option, bake at 220°C (425°F) on a lined tray until crispy, turning halfway for even browning.
- → Is it possible to make these ahead?
Yes, form and bread the balls, then freeze. Fry straight from the freezer, adding 1–2 minutes to the cook time.
- → What dipping sauces work best?
Classic ranch, zesty salsa, or even spicy chipotle mayo are great choices to pair with these cheesy bites.
- → Can I make these gluten-free?
Substitute gluten-free flour and panko for the breading, and ensure all other ingredients are gluten-free certified.
- → How spicy are these mac balls?
The level of heat depends on jalapeños and pepper jack. For less spice, use mild cheese and fewer chilies.