Save It Cheesy Mac and Cheese Rice Balls are the ultimate comfort food upgrade. Imagine gooey macaroni and cheese tucked inside crispy fried rice (each bite is a nostalgic, irresistible burst of flavor) Whether you need an appetizer that disappears fast at a gathering or a fun snack to delight your family, these golden rice balls deliver every time.
I first made these for a potluck where they vanished before anything else. Now, my friends request them at every get together and my kids always jump in to help roll the balls.
Ingredients
- Elbow macaroni: This is the heart of classic mac and cheese. Look for a high quality brand with no additives for the best flavor
- Unsalted butter: Essential for a rich and creamy cheese sauce. Choose European-style if you want extra creaminess
- All-purpose flour: Creates the right roux base for the cheese sauce. Make sure it is fresh to avoid a dull flavor
- Whole milk: Delivers a silky texture. Whole milk is key for that luxurious sauce rather than low-fat
- Sharp cheddar cheese: Brings deep, tangy cheese flavor. Buy a block and shred it yourself for top meltability
- Black pepper: Adds subtle heat that balances the richness
- Salt: Enhances every element in the rice ball base
- Cooked and cooled white rice: Makes the outer layer creamy and helps the balls hold together. Use day old rice for best texture
- Grated Parmesan cheese: Delivers savory depth and helps glue the rice blend. Pick freshly grated for max flavor
- All-purpose flour: Needed for coating the rice balls and delivering a crisp crust
- Eggs: Bind the coating and help panko hug every curve. Use the freshest eggs for best results
- Panko breadcrumbs: The secret to that super crunchy coating. Always pick the lightest, crispiest panko you can find
- Vegetable oil: Makes sure the balls fry up perfectly golden. Check for neutral flavor varieties like canola or sunflower
Instructions
- Cook the Macaroni:
- Bring a large pot of salted water to a gentle boil. Add elbow macaroni and cook until just al dente which means the pasta is cooked through but still has a bit of bite. Drain well then set aside to stop it from cooking further
- Make the Cheese Sauce:
- In a medium-sized saucepan melt butter over medium heat until just foamy. Whisk in all-purpose flour and cook while stirring constantly for one minute to create a smooth paste. Slowly add whole milk in a thin stream whisking all the while to avoid lumps. Keep stirring for about three to four minutes or until the mixture becomes thick enough to coat the back of a spoon
- Add Cheese and Seasonings:
- To the thickened base stir in the freshly shredded cheddar cheese salt and black pepper. Continue stirring until every bit of cheese is melted and the sauce is silky smooth with no lumps
- Combine Macaroni with Cheese Sauce:
- Fold the drained macaroni into your cheese sauce making sure every piece is coated. Leave this mixture out at room temperature until completely cool. Cooling is key to forming the rice balls later
- Mix Rice and Parmesan:
- Place the cooled mac and cheese in a large bowl. Add cooked and cooled white rice and grated Parmesan. Mix with hands or a spatula until evenly combined with no streaks of cheese and rice
- Shape the Rice Balls:
- Using a medium cookie scoop or two spoons take about two tablespoons of mixture and roll into tight balls. Place them on a lined tray as you go until all the mixture is used
- Coat the Rice Balls:
- Set up three shallow bowls for a coating station filled with flour beaten eggs and panko breadcrumbs. Working one ball at a time roll in flour tapping off excess then submerge completely in egg. Lastly gently roll to cover in panko pressing to adhere so every side is coated
- Fry the Balls:
- Fill a deep frying pan or Dutch oven with enough vegetable oil to submerge the rice balls and heat to about three fifty degrees Fahrenheit. Working in small batches gently lower the balls into the oil and fry for two three minutes per batch turning occasionally so all sides become golden crisp. Remove with a slotted spoon and drain briefly on paper towels
- Serve Hot:
- Arrange warm rice balls on a platter. Serve right away while the crust is crispy with warm marinara sauce or your favorite dip for extra flavor
Save It My favorite part of this recipe is the moment you crack into that crispy golden shell and gooey mac and cheese stretches. Once my daughter called them edible surprises and it stuck. We now make them for special picnics and they always bring smiles.
Storage Tips
Store leftover rice balls in an airtight container in the fridge up to three days. To reheat place in a hot oven for ten minutes until warm so they get crispy again not soggy. Rice balls can be frozen after cooking and completely cooling. Lay out on a baking sheet to freeze then transfer to a freezer bag up to one month. Reheat straight from frozen in a hot oven for best texture.
Ingredient Substitutions
Short on cheddar Swap for mozzarella Monterey Jack or Gruyère for a fun twist. For a flavor boost add a sprinkle of smoked paprika or even a handful of chopped jalapeños in the cheese sauce. Gluten free panko and flour will also work if needed for dietary preferences.
Serving Suggestions
Pair these rice balls with simple warm marinara for dipping or arrange on a platter with different sauces like ranch or smoky aioli. They make a fun spin on lunch when tucked beside fresh veggies. For a heartier meal serve with a green salad and your favorite soup.
Cultural and Historical Context
Rice balls have origins in Italy as arancini but this version is pure Americana. Using macaroni and cheese as the filling blends classic comfort foods. This recipe is all about creativity and using up leftovers in a delicious new way.
Seasonal Adaptations
Add a handful of thawed frozen peas or chopped cooked broccoli for color in spring Swap cheddar for pepper jack or smoked Gouda for cozy autumn warmth Stuff a tiny cube of fresh mozzarella inside each ball before coating for a gooey extra in winter
Success Stories
A friend of mine made these for her game night and they disappeared before halftime. Another time I brought them to a backyard barbecue and several people insisted on the recipe. These rice balls really turn any snack table into the main event.
Freezer Meal Conversion
Form and coat the rice balls then freeze them uncooked on a tray until firm. Store in a zip top freezer bag up to one month. When ready fry or bake from frozen adding a few extra minutes to the cook time.
Save It Cheesy Mac and Cheese Rice Balls bring classic comfort and party fun together in every bite. Make a batch and watch the smiles appear.
Common Questions About Recipes
- → Which cheese is recommended for the filling?
Sharp cheddar adds depth, but mozzarella or Gruyère can be used to change flavor and texture.
- → Can these rice balls be baked instead of fried?
Yes, bake at 400°F (200°C) for 20 minutes after spraying with oil, turning halfway for even browning.
- → Are these suitable for vegetarians?
Yes, all ingredients listed are vegetarian-friendly, but check cheese and breadcrumbs labels for additives.
- → Can leftover mac and cheese be used?
Leftover creamy mac and cheese works well, just mix with rice and Parmesan before shaping.
- → What dipping sauce pairs best?
Marinara sauce is classic, but ranch or garlic aioli also complement the cheesy flavor nicely.
- → How do you achieve a crisp coating?
Coat evenly in flour, egg, and panko breadcrumbs, then fry in oil at 350°F for golden results.