Save Cheesy Mac and Cheese Rice Balls bring together two beloved comfort foods into irresistible golden bites. Each ball marries creamy mac and cheese with savory rice, coated in crisp breadcrumbs for a fun snack or party appetizer. Whether you are looking for a kid-friendly treat or an impressive finger food, these rice balls have quickly become my go-to for gatherings and cozy nights alike.
The first time I made these for a family movie night, the entire tray disappeared before the first scene ended. Now, any time a craving for comfort food hits, my friends ask if I am bringing these mac and cheese rice balls.
Ingredients
- Elbow macaroni: Brings tender texture and helps create that classic macaroni and cheese center. Choose a small-size pasta like elbows for the best bite.
- Unsalted butter: Gives the sauce richness without overwhelming flavor. Go for sweet cream butter for best results.
- All-purpose flour: Creates a roux to thicken the cheese sauce. Pick unbleached flour if you want a more natural taste.
- Whole milk: Ensures the sauce turns creamy and smooth. Whole milk makes for luscious sauce but you can swap for a lighter milk if needed.
- Shredded sharp cheddar cheese: Adds big cheese flavor and gooey texture. Freshly shredded cheese melts more smoothly than pre-shredded.
- Black pepper: Brings a mild spice that balances the cheese.
- Salt: Enhances all the other flavors so the cheese pops.
- Cooked and cooled white rice: Gives the balls structure and lightness. Use leftover rice if you have it for convenience.
- Grated Parmesan cheese: Adds nutty savory notes that marry with the mac. Look for real Parmigiano Reggiano for best taste.
- All-purpose flour for dredging: Helps the coating stick evenly.
- Large eggs: Act as glue between flour and breadcrumbs. Look for eggs with bright orange yolks for richer flavor.
- Panko breadcrumbs: Create extra crunch on the outside. Japanese-style panko offers the best airy texture.
- Vegetable oil: Best for deep frying due to its neutral flavor and high smoke point. Check oil temperature with a thermometer for crisp results.
Instructions
- Cook the Macaroni:
- Boil elbow macaroni in salted water until just tender but still firm. Drain the pasta thoroughly and set aside to prevent sogginess.
- Make the Cheese Sauce:
- Melt butter in a saucepan over medium heat until foaming. Whisk in flour and cook for a full minute so the sauce has no raw flour taste. Slowly add milk while whisking constantly. Continue to stir until the sauce thickens and coats the back of a spoon which usually takes about three to four minutes.
- Finish the Mac and Cheese:
- Add the shredded cheddar cheese to the thickened sauce along with salt and pepper. Stir until the cheese melts entirely and the mixture is silky and smooth. Stir in the cooked macaroni. Be patient and let the mixture cool completely so it holds together later.
- Combine and Shape Mixture:
- Transfer the cooled mac and cheese to a large mixing bowl. Add the cooked and cooled white rice plus the grated Parmesan cheese. Mix everything together until uniform throughout. Scoop about two tablespoons per rice ball and press the mixture gently into firm balls with your hands.
- Prepare the Coating:
- Set up a dredging station with three shallow bowls flour in the first bowl beaten eggs in the second and panko breadcrumbs in the third. Roll each rice ball gently in the flour until coated. Dip into the beaten eggs so the whole surface is covered. Finally roll in panko breadcrumbs pressing lightly so they stick.
- Fry the Rice Balls:
- In a deep pan heat vegetable oil to three hundred fifty degrees Fahrenheit. Test a breadcrumb and if it sizzles the oil is ready. Fry rice balls in batches for two to three minutes turning for even browning until deeply golden and crisp. Remove with a slotted spoon and drain on paper towels.
- Serve and Enjoy:
- Eat the rice balls while they are still warm for the best gooey cheese effect. Serve plain or with a little bowl of marinara sauce for dipping if you want added tang.
Save You can add a pinch of smoked paprika right into the cheese sauce for extra richness. My favorite part is watching how excited kids get as the cheese stretches out in little strings with every bite. These rice balls have a way of bringing everyone around the table with big smiles.
Storage Tips
Let the rice balls cool completely before refrigerating. Store them in an airtight container with a paper towel underneath to keep them from getting soggy. They are best eaten within two to three days. To reheat place the rice balls on a baking sheet and bake at three hundred seventy five degrees for about ten minutes or until hot and crisp again.
Ingredient Substitutions
If you do not have sharp cheddar swap for mozzarella for a milder flavor or go for Gruyere if you want a more sophisticated twist. Leftover risotto works beautifully in place of regular rice and adds a buttery, creamy note. Gluten free flour and gluten free breadcrumbs may be used if needed for a gluten sensitive crowd.
Serving Suggestions
Serve these with a side of warm marinara sauce for classic dipping or go bold with spicy ranch or a tangy barbecue sauce. I love stacking them on a wide platter for parties or packing them in a lunchbox with fruit and veggies for a filling meal on the go.
Cultural and Seasonal Adaptations
These rice balls nod to traditional Italian arancini but bring an American twist with macaroni and cheddar cheese at their center. In colder months I sometimes add a tiny pinch of cayenne or nutmeg for a touch of warmth. They make a festive bite for Super Bowl parties or as a cozy movie night snack.
Save Shape and bread the rice balls as directed then freeze them in a single layer on a tray. Once frozen transfer to a freezer safe container or bag. They can be fried directly from frozen just add an extra minute or two to make sure the center gets heated through and they come out perfectly crisp and melty.
Recipe FAQ
- → How do you keep rice balls from falling apart while frying?
Ensure the mixture is thoroughly cooled before shaping and use enough flour, egg, and panko coating to seal each ball.
- → Can you make these rice balls ahead of time?
Yes, you can form the balls and refrigerate them for several hours before frying. Reheat fried balls in the oven if needed.
- → Is it possible to bake instead of deep fry?
Absolutely! Arrange on a baking sheet, spray with oil, and bake at 400°F (200°C) for 20 minutes, turning halfway through.
- → What dipping sauces pair well with these rice balls?
Marinara sauce is a classic choice. You can also try ranch dip or a spicy aioli for extra flavor.
- → How can I make these rice balls gluten-free?
Use gluten-free flour, gluten-free pasta, and substitute panko with gluten-free breadcrumbs to suit dietary needs.
- → Can I use a different cheese besides cheddar?
Yes. Mozzarella or Gruyère offers alternative flavors and textures for your rice balls.