Fried Mac and Cheese | Best Bites Fall in Love

These fried mac and cheese balls are inspired by another delightful Italian treat called arancini di riso. (Translation: little orange rice balls.)

How to Make Fried Mac and Cheese Balls

• 16 ounces orzo
• 8 tablespoons unsalted butter
• 1 teaspoon fresh ground pepper
• 2 cloves garlic minced
• 1 teaspoon dried Italian herbs
• 3/4 cup milk
• 4 ounces parmesan grated
• 4 ounces Provel cheese or provolone
• 1/4 cup heavy cream

Fry Section

• 8 ounces mozzarella diced (optional)
• 3 eggs beaten
• 2 cups Italian bread crumbs regular or panko in a shallow bowl
• 4 cups vegetable oil

Instructions 

• Melt 2 tablespoons butter over medium-high heat. After the butter has melted, bloom pepper and dried Italian herbs until fragrent, about 2 minutes.
• Stir in the garlic and cook for 1 minute. Do not let it brown.
• Vigorously whisk in milk and emulify it with the butter.
• Continue to whisk in the rest of the butter, 1 tablespoon at a time. Only add the next pad of butter after the previous one has completely melted and is incorporated into the sauce.
• Do not let the milk mixture boil. Lower the heat if necessary.
• Add all of the parmesan cheese and whisk until combined. Add the Provel cheese and stir until melted.
• Turn off heat and set aside.
• Bring a large pot of salted water to boil. Add the orzo and cook until tender, about 9 minutes,
• Drain pasta and reserve pasta cooking water.
• Stir pasta and sauce together.
• Add 2 tablespoons of reserved pasta water to orzo and sauce. Mix well.
• Refrigerate for at least 30 minutes up to over night.

Deep Frying Section

• With a small disher or spoon, take a small amount of cold mac and cheese about the size of a large marble and put a piece of mozzarella into the center. Mold the pasta around the mozzarella to completely cover it. Repeat until all the pasta is rolled into balls and place them on a baking sheet lined with parchment paper.
• If the balls are still a little warm, pop them into the freezer for 5 minutes. When you take the balls out of the freezer make sure they are completely chilled.
• Beat 3 eggs in a small bowl. Dip an orzo ball into the egg wash and then roll it in the bread crumbs until covered. Set on a tray and repeat with the rest of the balls.
• Heat 4 cups of vegetable oil to 350 degrees.
• Carefully lower 3 or 4 balls into the oil and fry until golden brown, about 1 – 2 minutes.
• Remove them from the oil and let them dry on paper towels. Serve hot and enjoy!

The mozzarella filling is completely optional, but it really adds great gooey cheesiness to these fried mac and cheese bites!

Fried Mac and Cheese Tips

Before rolling and molding your mac and cheese balls, make sure the pasta has rested and cooled off in the fridge.

When coating the balls with breadcrumbs, use one hand to dip and the other hand to roll. Try to keep one hand dry. This is very helpful if you need to do a quick task with a clean hand.

Make sure your oil doesn’t go over 350℉ (175℃). If the oil gets too hot all the cheese will melt out of your fried mac n cheese balls.

Provel Cheese for Fried Mac and Cheese???

Yes! Provel is a St. Louis creation and not easily found outside their metro area. I’ve found it at Hy-Vee in the Midwest and Aldi’s 2 hours outside St. Louis, but very rarely anywhere else.

What is Provel Cheese?

Provolone is a great substitute, and so is Velveta. Provel (like Velveta) is a processed cheese that helps make the cheese sauce that much creamier.

Provel cheese is a mix of cheddar, Swiss, and provolone cheeses. It has a low melting point which gives it a super rich ooey gooey texture. The St. Louis pizza that’s most famous for using it is Imo’s.

More Mac and Cheese Recipes

Cacio e Pepe

Adult Mac and Cheese