Cheesy Mac Cheese Rice Balls (Print Version)

Crispy rice balls with macaroni and cheddar, perfect for sharing as a savory snack or golden appetizer.

# Components:

→ Mac and Cheese

01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 1 cup whole milk
05 - 1 1/4 cups shredded sharp cheddar cheese
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon salt

→ Rice

08 - 1 cup cooked and cooled white rice
09 - 1/4 cup grated Parmesan cheese

→ Coating

10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 1/2 cups panko breadcrumbs

→ Frying

13 - Vegetable oil, for deep frying

# Method:

01 - Boil the elbow macaroni in salted water until al dente, then drain and set aside.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring until thickened, about 3 to 4 minutes.
03 - Add cheddar cheese, salt, and black pepper to the sauce. Stir until the cheese is fully melted and smooth.
04 - Add the drained macaroni to the cheese sauce and mix thoroughly. Allow mixture to cool completely.
05 - In a large mixing bowl, combine cooled mac and cheese with cooked rice and grated Parmesan. Blend until unified.
06 - Scoop approximately 2 tablespoons of mixture and shape into a ball. Repeat with the remaining mixture.
07 - Roll each ball in flour, dip in beaten eggs, and coat in panko breadcrumbs.
08 - Heat vegetable oil in a deep pan to 350°F (175°C). Fry rice balls in batches for 2 to 3 minutes, or until golden and crisp. Transfer to paper towels to drain excess oil.
09 - Serve warm. Marinara sauce may be provided for dipping, if desired.

# Expert Advice:

01 -
  • Easy to make ahead for gatherings
  • A creative twist on familiar favorites
  • Crunchy outside and creamy inside
  • Perfect for using leftover rice or mac and cheese
02 -
  • These rice balls are vegetarian friendly
  • High in calcium and protein thanks to cheese and eggs
  • Work as an appetizer snack or meal
03 -
  • Let the mac and cheese cool fully before mixing with rice so shaping is easy and mess free
  • If you are prepping ahead coat and chill the shaped balls for an hour in the fridge so the crust holds tight during frying
  • Always test the first rice ball in the oil so you can adjust the temperature for perfect crunch without burning

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