Save Cheesy Mac and Cheese Rice Balls blend the comfort of gooey macaroni and cheese with the irresistible texture of crispy fried rice balls. I turn to these whenever I crave something bite sized and shareable, great for parties, for kids, or when I want to relive cozy family movie nights.
These rice balls won over my whole family after I first made them for a weekend game night. Now they are one of my sneaky ways to use extra macaroni or leftover Parmesan from pasta nights.
Ingredients
- Elbow macaroni: brings the classic shape and texture everyone loves in macaroni and cheese
- Unsalted butter: ensures a rich taste in the cheese sauce without extra saltiness
- All purpose flour: thickens the sauce for that luscious coating
- Whole milk: gives the sauce body and creaminess compared to lower fat milks
- Shredded sharp cheddar cheese: melts smoothly with bold flavor Choose a block and shred yourself for best taste
- Black pepper: adds a hint of heat that balances the richness
- Salt: brings all the flavors together Opt for kosher if you have it for a cleaner taste
- Cooked and cooled white rice: forms the structural base of the rice ball and helps everything stick together Use medium to short grain for stickiness
- Grated Parmesan cheese: adds that nutty sharp finish and helps bind the mixture Freshly grated gives deeper flavor
- All purpose flour: used to coat each ball so breadcrumb coating adheres better
- Large eggs: beaten for a sticky wash and golden crust
- Panko breadcrumbs: create a super crunchy shell Japanese style panko stays light and crispy
- Vegetable oil: for frying Choose a neutral oil like canola or sunflower so it does not overpower the cheese
Instructions
- Cook the Macaroni:
- Bring a pot of salted water to a boil Add macaroni and cook until just barely tender about 6 to 7 minutes so the pasta holds shape inside the rice balls Drain and set aside
- Make the Cheese Sauce:
- In a saucepan melt the butter over medium heat Whisk in the flour and cook for about one minute stirring constantly until the mixture bubbles and smells slightly toasty Slowly add the milk whisking to prevent lumps Cook stirring gently for three to four minutes until the mixture thickens slightly
- Add Cheese and Seasonings:
- Turn off the heat and stir in the shredded cheddar cheese salt and black pepper Stir constantly until the cheese melts and forms a smooth thick sauce
- Combine Mac and Cheese:
- Add the cooked macaroni to the cheese sauce Stir thoroughly making sure every piece is coated Set aside and let cool completely Warm filling is too soft to shape
- Mix with Rice and Parmesan:
- In a large bowl combine the cooled mac and cheese mixture with the cooked white rice and grated Parmesan Use a big spoon or your clean hands to make sure the mixture is fully combined and evenly distributed
- Shape the Balls:
- Scoop up about two tablespoons of the mixture and gently press it together in your hands Roll into a round ball shape Try to keep the balls tight so they do not fall apart during frying Repeat until all the mixture is used
- Coat the Balls:
- Set up three shallow bowls with flour beaten eggs and panko breadcrumbs Roll each ball first in the flour to coat lightly dip in the eggs to moisten then cover all sides in the panko crumbs Press gently to ensure the coating sticks well
- Heat the Oil and Fry:
- Pour vegetable oil into a deep pan or Dutch oven until it is two to three inches deep Heat to about 350 degrees Fahrenheit Use a kitchen thermometer for accuracy Carefully drop the balls in batches into the oil Fry for two to three minutes turning occasionally until golden brown and crisp Use a slotted spoon to transfer to paper towels to drain
- Serve Immediately:
- Serve the rice balls warm for best texture Offer marinara sauce or your favorite dip on the side if desired
Save Cheddar in the center always reminds me of my grandmother’s kitchen She used to say good cheese makes good memories and now every time I taste that extra sharp flavor I think of her and our weekend feasts
Storage Tips
Store any leftover rice balls in an airtight container in the fridge for up to three days To reheat bake in a hot oven at 400 degrees to crisp the coating again Avoid microwaving if you want to keep them crunchy
Ingredient Substitutions
Swap cheddar for mozzarella if you want extra pull or use Gruyère for an earthier taste If you have only brown rice you can use it but the balls may be a bit less sticky and more textured Gluten free panko works for a wheat free version
Serving Suggestions
These shine on a party platter with marinara or ranch for dipping For a dramatic effect stack them around a big bowl of cheesy dip Kids love them in lunchboxes too and I have packed a few with apple slices for a cheeky playdate treat
Cultural or Historical Context
These rice balls take inspiration from Italian arancini but with a classic American twist The combination of macaroni and cheese stuffed in a crisp rice shell is as inventive as it is nostalgic blending traditions into one ultra comforting bite
Seasonal Adaptations
Use smoked paprika or cayenne in the cheese sauce for winter warmth Add finely chopped green onions or fresh herbs in spring for brightness Include bits of leftover cooked veggies from summer barbecues for extra flavor and color
Save Enjoy these as a savory snack or party treat Their crispy crust and creamy center always disappear fast at our table!
Recipe FAQ Section
- → Can these rice balls be baked instead of fried?
Yes, arrange on a baking sheet, spray with oil, and bake at 400°F (200°C) for 20 minutes, turning halfway for even crispiness.
- → What cheese alternatives work well?
Mozzarella or Gruyère provide different flavors and melt beautifully, offering tasty variations to the classic cheddar blend.
- → How do I keep the rice balls from falling apart when frying?
Ensure the mac and cheese mixture is cooled before mixing with rice; chilling helps the balls keep their shape during frying.
- → What dipping sauces pair best?
Marinara sauce is classic, but ranch, creamy garlic, or spicy aioli are delicious options to serve alongside the savory snack.
- → Are these suitable for vegetarians?
Yes, the ingredients are strictly vegetarian, but always check cheese and breadcrumbs labels for any hidden animal products.
- → Can rice balls be made ahead of time?
Yes, rice balls can be formed and refrigerated for up to a day before frying; reheat gently to restore crispiness.