1. Cook the Macaroni

Start by cooking the elbow macaroni (or your preferred pasta) according to the package directions. Be sure not to overcook the pasta, as it will continue to cook when combined with the cheese sauce. Once cooked, drain the pasta and set it aside to cool.

2. Prepare the Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk it together with the butter. Continue to whisk for about 1-2 minutes to create a smooth roux. This will help thicken the sauce and give it a velvety texture.

Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. Cook the mixture over medium heat, whisking frequently, until it thickens slightly and coats the back of a spoon. This should take about 3-5 minutes.

Once the sauce has thickened, reduce the heat to low and stir in the shredded cheddar cheese and mozzarella cheese. Stir until the cheeses are fully melted and the sauce is smooth. Season with garlic powder, onion powder, salt, and pepper to taste.

3. Combine Pasta with Cheese Sauce

Add the cooked macaroni to the cheese sauce and stir gently to coat the pasta evenly. Let the mixture cool for about 10-15 minutes so that it becomes firmer and easier to work with.

4. Form the Mac and Cheese Balls

Once the mac and cheese mixture has cooled slightly, use your hands to scoop out small portions of the mixture and roll them into balls about 1-2 inches in diameter. You should be able to make around 12-15 balls, depending on the size.

5. Prepare the Coating

To coat the mac and cheese balls, set up a breading station with three bowls:

• Bowl 1: Add the flour.
• Bowl 2: Add the beaten egg.
• Bowl 3: Add the breadcrumbs (panko breadcrumbs work best for a crunchy coating).

Dip each mac and cheese ball first into the flour, then into the beaten egg, and finally into the breadcrumbs, making sure to coat each ball evenly. Set the coated balls aside on a plate or tray.

6. Heat the Oil

In a large frying pan or deep fryer, heat about 2-3 inches of vegetable oil over medium-high heat. The oil should be hot but not smoking. You can test the temperature by dropping a small piece of bread into the oil—if it sizzles immediately, the oil is ready for frying.

7. Fry the Mac and Cheese Balls

Carefully add the mac and cheese balls to the hot oil in batches, making sure not to overcrowd the pan. Fry the balls for about 3-4 minutes, turning them occasionally to ensure they are golden brown and crispy on all sides. Once the balls are fully cooked, remove them from the oil using a slotted spoon and drain them on a paper towel-lined plate.

8. Serve and Enjoy

Serve the Mac and Cheese Balls immediately while they’re still hot and crispy. They’re perfect on their own or served with a dipping sauce like marinara, ranch dressing, or a spicy aioli. These balls also pair well with a light salad or steamed vegetables for a complete meal.