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Irresistible Mac and Cheese Arancini Recipe Perfect for Parties

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Crispy, golden-brown bites with gooey, melty mac and cheese centers, served alongside a tangy marinara sauce for dipping. Perfect for parties, game days, or as a unique appetizer.

Ingredients

Scale
  • 2 cups cooked macaroni pasta (elbow macaroni or small shells)
  • 1 ½ cups shredded cheddar cheese (sharp cheddar recommended)
  • ½ cup grated Parmesan cheese
  • ¾ cup milk (whole milk or dairy-free alternative)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 cup breadcrumbs (panko recommended)
  • 2 large eggs, beaten
  • Vegetable oil for frying
  • 1 cup marinara sauce, warmed

Instructions

  1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 2 tablespoons of all-purpose flour and whisk until smooth, cooking for 1-2 minutes.
  2. Gradually pour in ¾ cup of milk, whisking constantly, until the mixture thickens into a creamy sauce. Season with salt and pepper to taste.
  3. Stir in 1 ½ cups of shredded cheddar cheese and ½ cup of grated Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth.
  4. Add the cooked macaroni to the cheese sauce and stir to combine. Let the mixture cool slightly, then refrigerate for at least 1 hour to firm up.
  5. Once the mac and cheese is chilled, scoop out small portions and shape them into balls (about 1-2 inches in diameter). Place the balls on a lined baking sheet and freeze for 30 minutes.
  6. Prepare your breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with a bit of salt and extra Parmesan cheese.
  7. Roll each mac and cheese ball in the flour, dip into the egg, and coat evenly in the breadcrumb mixture. For extra crunch, double-coat them by repeating the egg and breadcrumb steps.
  8. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the arancini in batches, turning occasionally, until golden brown and crispy (about 2-3 minutes per batch).
  9. Use a slotted spoon to transfer the arancini to a plate lined with paper towels to drain excess oil.
  10. Serve warm with marinara sauce for dipping.

Notes

[‘Chill the mac and cheese mixture before shaping to ensure the arancini hold their shape.’, ‘Use a kitchen thermometer to maintain oil temperature at 350°F (175°C).’, ‘Double-coat the arancini for extra crunch.’, ‘Fry in small batches to prevent the oil temperature from dropping.’, ‘Serve immediately for the best texture and flavor.’]

Nutrition

Keywords: mac and cheese, arancini, party food, appetizer, comfort food, cheesy bites, fried snacks

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