ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content

Broccoli Cheddar Mac And Cheese Balls

Who doesn't love mac and cheese, let alone fried in cheesy fried form? These broccoli cheddar mac and cheese balls will be the party's favorite appetizer.

Tasty Team
July 19, 2022
Broccoli Cheddar Mac And Cheese Balls
Total Time

1 hr 45 min

1 hr 45 min

Prep Time

1 hr 25 min

1 hr 25 min

Cook Time

20 minutes

20 min

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

1 hr 25 min

1 hr 25 min

Cook Time

20 minutes

20 min

Ingredients

for 8 servings

Broccoli Mac and Cheese

  • 1 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • 24 oz half & half (680 g)
  • 10 oz shredded cheddar cheese (280 g)
  • ½ teaspoon ground nutmeg
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups broccoli florets (300 g), bite-size
  • 10 oz dried elbow macaroni (280 g), cooked according to package instructions and drained

Mac and Cheese Balls

  • vegetable oil, for frying
  • 1 cup mozzarella cheese (100 g)
  • 1 ½ cups all purpose flour (185 g)
  • 3 large eggs, beaten
  • 2 cups corn flakes cereal (60 g), crushed

Nutrition Info

  • Calories 738
  • Fat 38g
  • Carbs 70g
  • Fiber 2g
  • Sugar 7g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Make the broccoli mac and cheese: Line a baking sheet with parchment paper.
  2. In a large pot, melt the butter over medium heat. Whisk in 1 tablespoon of flour and cook for 1 minute, until light tan. Whisk in the half-and-half, then bring to a simmer and cook for 3–5 minutes, or until slightly thickened. Whisk in the cheddar cheese until melted and smooth; the sauce should be thick enough to coat the back of a spoon. Remove from pot from the heat and stir in the nutmeg, then season with salt and pepper to taste. Fold in the broccoli and cooked macaroni. Spread the macaroni mixture on the prepared baking sheet and chill in the refrigerator for 1 hour.
  3. Prepare the mac and cheese balls: Fill a medium pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
  4. Add the flour, eggs, and crushed corn flakes to 3 separate wide bowls.
  5. Using a 2-ounce or #16 ice cream scoop, scoop some of the macaroni into the palm of your hand. Add a cube of mozzarella cheese to the center, then cover with a bit more of the mac and cheese and roll into a tight ball, making sure the cheese is fully encased. Repeat with the remaining mac and cheese and mozzarella.
  6. Roll the macaroni balls in the flour, then egg, then the crushed corn flakes until fully coated.
  7. Fry the mac and cheese balls,2–3 at a time, in the hot oil for 2–3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain.
  8. Serve warm.
  9. Enjoy!

Ingredients

for 8 servings

Broccoli Mac and Cheese

  • 1 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • 24 oz half & half (680 g)
  • 10 oz shredded cheddar cheese (280 g)
  • ½ teaspoon ground nutmeg
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups broccoli florets (300 g), bite-size
  • 10 oz dried elbow macaroni (280 g), cooked according to package instructions and drained

Mac and Cheese Balls

  • vegetable oil, for frying
  • 1 cup mozzarella cheese (100 g)
  • 1 ½ cups all purpose flour (185 g)
  • 3 large eggs, beaten
  • 2 cups corn flakes cereal (60 g), crushed

Nutrition Info

  • Calories 738
  • Fat 38g
  • Carbs 70g
  • Fiber 2g
  • Sugar 7g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Make the broccoli mac and cheese: Line a baking sheet with parchment paper.
  2. In a large pot, melt the butter over medium heat. Whisk in 1 tablespoon of flour and cook for 1 minute, until light tan. Whisk in the half-and-half, then bring to a simmer and cook for 3–5 minutes, or until slightly thickened. Whisk in the cheddar cheese until melted and smooth; the sauce should be thick enough to coat the back of a spoon. Remove from pot from the heat and stir in the nutmeg, then season with salt and pepper to taste. Fold in the broccoli and cooked macaroni. Spread the macaroni mixture on the prepared baking sheet and chill in the refrigerator for 1 hour.
  3. Prepare the mac and cheese balls: Fill a medium pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
  4. Add the flour, eggs, and crushed corn flakes to 3 separate wide bowls.
  5. Using a 2-ounce or #16 ice cream scoop, scoop some of the macaroni into the palm of your hand. Add a cube of mozzarella cheese to the center, then cover with a bit more of the mac and cheese and roll into a tight ball, making sure the cheese is fully encased. Repeat with the remaining mac and cheese and mozzarella.
  6. Roll the macaroni balls in the flour, then egg, then the crushed corn flakes until fully coated.
  7. Fry the mac and cheese balls,2–3 at a time, in the hot oil for 2–3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain.
  8. Serve warm.
  9. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.