These Spicy Mac and Cheese Balls turn creamy, cheesy pasta into crispy, golden bites with a spicy kick. I use two packets of Knorr x Hot Ones Spicy Cheesy Pasta Inspired by The Last Dab, which comes together on the stovetop in about 10 minutes, making these mac and cheese balls so much easier than preparing homemade mac and cheese from scratch. I mix the pasta with extra cheddar and mozzarella, chill it until firm, roll it into balls, coat each one in panko, and deep fry until crunchy on the outside and gooey in the center.

One of the best things about this recipe is how versatile it is. While I love using the Knorr x Hot Ones pasta for an extra spicy version, you can make fried mac and cheese balls with virtually any boxed mac and cheese. Using boxed pasta makes the recipe quick and convenient, but leftover homemade mac and cheese works just as well. If you have a big tray left over after a holiday, party, or potluck, this is an easy way to transform those leftovers into something completely different.

Because these mac and cheese balls bring the heat, I love serving them with a Wingstop inspired ranch made with mayonnaise, buttermilk, restaurant style ranch seasoning, and chives. The cool, creamy ranch balances the spice while giving you that classic fried food and ranch combination. Between the crunchy panko exterior, creamy cheese filled center, and cold ranch dip, every bite has a little bit of everything.

To take these crispy mac and cheese balls one step further, I like to spoon warm vodka pasta sauce onto the plate and pile the fried mac and cheese balls right on top. Finish everything with freshly grated Parmesan and chives for a restaurant style presentation that’s cheesy, spicy, crispy, creamy, and saucy all at once. Serve them as a party appetizer, game day snack, or creative way to give leftover mac and cheese a second life.

Ingredients You’ll Need

Knorr x Hot Ones Spicy Cheesy Pasta Inspired by The Last Dab: The shortcut that makes this recipe so easy. The pasta cooks on the stovetop in about 10 minutes and already has a creamy, spicy cheese sauce, so you don’t have to make mac and cheese from scratch.

Milk: Helps create the creamy cheese sauce when preparing the packaged pasta.

Water: Used to cook the pasta according to the package directions.

Shredded cheddar cheese: Adds extra sharp, cheesy flavor and helps make the pasta mixture rich enough to hold together once chilled.

Shredded mozzarella cheese: Adds a mild creaminess and gives the centers that irresistible melty, cheesy texture when the balls are fried.

Eggs: Create the wet layer of the breading station and help the panko adhere to each mac and cheese ball.

Flour: The first layer of breading. It dries the surface and gives the egg something to grab onto, helping create an even coating.

Panko breadcrumbs: Japanese style breadcrumbs create an extra crunchy, craggy exterior that contrasts with the creamy mac and cheese center.

Neutral frying oil: Vegetable, canola, or another neutral oil suitable for frying works well. You want enough oil to submerge the mac and cheese balls so they cook evenly.

Wingstop Inspired Ranch

Mayonnaise: Creates the rich, creamy base of the ranch and gives it that restaurant style consistency.

Buttermilk: Thins the mayonnaise while adding the signature tangy flavor you want in a good ranch.

Restaurant style ranch seasoning packet: The easy shortcut to getting that familiar savory, herby ranch flavor without measuring a long list of individual seasonings.

Chives: Add freshness, color, and a subtle onion flavor to the finished ranch.

For Serving

Vodka pasta sauce: A warm, creamy tomato sauce gives you something saucy to drag the crispy mac and cheese balls through and turns the appetizer into an extra indulgent dish.

Parmesan cheese: Adds a salty, nutty finish and makes the presentation feel even more like a crispy fried pasta dish.

Chives: Finish the plate with fresh chives for a pop of color and freshness.

Substitutions and Variations

• Knorr x Hot Ones Spicy Cheesy Pasta: Any boxed mac and cheese can be used instead. Prepare it according to the package directions before continuing with the recipe.
• Leftover mac and cheese: Leftover homemade or store bought mac and cheese works beautifully and is actually ideal because cold mac and cheese is easier to shape.
• Cheddar: Try pepper jack for even more heat, Monterey Jack for a milder flavor, or your favorite shredded melting cheese.
• Mozzarella: Substitute Monterey Jack or another mild melting cheese.
• Panko: Regular breadcrumbs can be used, although panko will give you a lighter and crunchier coating.
• Restaurant style ranch seasoning: Your favorite ranch seasoning mix works as a substitute.
• Vodka sauce: Marinara, spicy tomato sauce, or your favorite pasta sauce works too.
• Less spicy: Use regular boxed mac and cheese instead of the Hot Ones variety and keep the cool ranch on the side.
• Extra spicy: Add hot sauce, cayenne, or chopped jalapeños to the mac and cheese mixture.

Frequently Asked Questions

Can I make mac and cheese balls with boxed mac and cheese?

Absolutely. In fact, boxed mac and cheese makes this recipe significantly easier because you don’t have to prepare a cheese sauce from scratch. I use Knorr x Hot Ones Spicy Cheesy Pasta Inspired by The Last Dab, but you can use your favorite boxed variety.

Can I use leftover mac and cheese?

Yes! This is one of my favorite ways to use leftover mac and cheese. If you have leftovers from a potluck, holiday dinner, or party, refrigerate them and use the cold mac and cheese to form your balls.

Why won’t my mac and cheese balls stay together?

Your mac and cheese may be too warm or too loose. The mixture needs time to chill so the cheese and sauce can firm up. Adding shredded cheddar and mozzarella also helps bind everything together once cooled.

How long should I chill the mac and cheese?

I recommend refrigerating it for at least 1 to 2 hours, or until completely cold and firm enough to shape. You can also prepare the mac and cheese the night before and refrigerate it overnight.

Can I freeze the mac and cheese balls before frying?

Yes. Freezing the shaped balls for about 20 to 30 minutes before breading or frying can help them stay firm, especially if your mac and cheese mixture is particularly creamy. You don’t necessarily want them frozen solid, just very cold and firm.

Why do I need flour, egg, and panko?

The three step breading process creates a coating that actually stays on the mac and cheese. Flour absorbs surface moisture, egg acts as the binder, and panko creates the crispy exterior.

What temperature should the frying oil be?

Aim for approximately 350°F. If the oil isn’t hot enough, the breading can absorb excess oil. If it’s too hot, the outside can brown before the center is properly heated.

How do I keep mac and cheese balls from falling apart in the oil?

Make sure the mac and cheese is thoroughly chilled, form compact balls, completely coat each one with flour, egg, and panko, and make sure your oil is at temperature before frying. Avoid overcrowding the pot because that can cause the oil temperature to drop.

What should I serve with spicy mac and cheese balls?

My favorite combination is Wingstop inspired ranch and warm vodka pasta sauce. I like plating the vodka sauce underneath the mac and cheese balls, finishing them with Parmesan and chives, and keeping the cool ranch nearby for dipping.

Can I make the ranch ahead of time?

Yes, and I actually recommend it. Letting the ranch chill in the refrigerator before serving gives the seasoning time to hydrate and the flavors time to come together.