How long can I store Deep-Fried BBQ Bacon Mac 'n' Cheese Balls?

Store them in an airtight container in the fridge for 3-4 days. Reheat at 375°F for the best taste.

Can I make these mac and cheese balls ahead of time?

Yes! Prepare them up to 24 hours before frying. They're great for parties.

What's the best oil for deep-frying these appetizers?

Use vegetable or canola oil. They have high smoke points and won't change the taste.

Are there vegetarian alternatives for this recipe?

Yes! Use vegetarian bacon or smoked tempeh. Plant-based cheese makes it vegetarian.

How do I prevent the mac and cheese balls from falling apart while frying?

Keep the mixture cold and pack it firmly. Refrigerate the balls for 30 minutes before frying.

What dipping sauces work best with these BBQ bacon mac and cheese balls?

Try ranch, BBQ sauce, or spicy chipotle mayo. They're perfect with the southern flavor.

Can I bake these instead of deep-frying?

Baking at 400°F for 15-20 minutes works. Spray with oil for a crispy finish.

What cheese works best for this recipe?

Sharp cheddar and monterey jack are best. They melt well and taste great.

How can I make these gluten-free?

Use gluten-free breadcrumbs and pasta. This makes them safe for gluten-free diets.

What's the ideal size for mac and cheese balls?

Make them 1.5 to 2 inches in diameter. This size cooks evenly and is perfect for parties.

Deep-Fried BBQ Bacon Mac 'n' Cheese Balls

Name: Deep-Fried BBQ Bacon Mac 'n' Cheese Balls – Crispy, Cheesy & Crowd-Pleasing
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Cuisine: American
Ingredients: 1 lb thick-cut bacon, cooked crisp and crumbled; 8 oz elbow macaroni; 1 cup pimento cheese spread; 1 1/2 cups sharp cheddar, shredded; 4 slices American cheese, chopped; 1/2 cup half-and-half; 2 large eggs (for egg wash); 2 cups panko breadcrumbs; 1/2 cup BBQ sauce (plus more for serving); 1 tbsp Yoder Smokers Beef Rub (optional, for seasoning); 2 tbsp fresh herbs (parsley, chives, dill), finely chopped (optional); 1 tsp Noble Saltworks Hickory Smoked Salt (optional); Vegetable or canola oil, for deep-frying

Description

Crispy, smoky Deep-Fried BBQ Bacon Mac ‘n’ Cheese Balls with a creamy center and bold barbecue flavor. Perfect for parties, game day, and make-ahead snacking.

Ingredients

Scale

1 lb thick-cut bacon, cooked crisp and crumbled

8 oz elbow macaroni

1 cup pimento cheese spread

1 1/2 cups sharp cheddar, shredded

4 slices American cheese, chopped

1/2 cup half-and-half

2 large eggs (for egg wash)

2 cups panko breadcrumbs

1/2 cup BBQ sauce (plus more for serving)

1 tbsp Yoder Smokers Beef Rub (optional, for seasoning)

2 tbsp fresh herbs (parsley, chives, dill), finely chopped (optional)

1 tsp Noble Saltworks Hickory Smoked Salt (optional)

Vegetable or canola oil, for deep-frying

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Instructions

1. Cook macaroni in well-salted boiling water for 7–8 minutes until al dente; drain and return to the pot.

2. Crisp the bacon in a skillet; drain on paper towels and crumble.

3. Make the cheese base: over low heat, stir together pimento cheese, sharp cheddar, American cheese, and half-and-half until smooth and creamy; remove from heat.

4. Fold the bacon into the cheese base, then add the cooked macaroni and stir until evenly coated.

5. Transfer the mixture to a shallow pan; press into an even layer, cover, and refrigerate at least 4 hours (or overnight) until firm.

6. Scoop chilled mixture into 1.5–2 inch portions; roll into tight balls. Arrange on a parchment-lined sheet and freeze 20–30 minutes to set.

7. Set up breading: beat eggs with 1 tbsp water for an egg wash in one bowl; add panko to another bowl. Season panko with Yoder Smokers Beef Rub and Noble Saltworks Hickory Smoked Salt, if using.

8. Dip each ball in egg wash, then roll in panko to coat; press gently to help crumbs adhere. Return to the sheet.

9. Heat 2–3 inches of oil in a deep fryer or heavy pot to 350°F (175°C). Fry balls in small batches 3–5 minutes until deep golden and crisp; keep oil near 350°F.

10. Use a spider to transfer to a wire rack set over a baking sheet. Rest 2 minutes, then drizzle or brush with warm BBQ sauce (optional).

11. Serve hot with ranch, BBQ sauce, or chipotle mayo. Garnish with chopped herbs, if desired.

Notes

Make-ahead: Form and bread up to 24 hours ahead; keep chilled. For longer storage, freeze breaded balls on a tray, then move to a freezer bag; fry from frozen 4–6 minutes.

Baked option: Spray with oil and bake at 400°F (205°C) for 15–20 minutes, turning once.

Variations: Swap sharp cheddar for smoked gouda; add diced pickled jalapeños for heat; fold in caramelized onions for sweetness; or use crispy prosciutto in place of bacon.

Dietary swaps: Use gluten-free pasta and breadcrumbs for a gluten-free version; for vegetarian, replace bacon with smoked tempeh or vegetarian bacon and use vegetarian cheeses.

Serving size tip: 1.5–2 inch balls cook evenly and are ideal for appetizers.

Prep Time: 30 minutes (plus 4 hours chill)
Cook Time: 25 minutes
Category: Appetizer
Method: Deep-Fry
Cuisine: American, Southern

Nutrition

Serving Size: 2 balls
Calories: 360
Sugar: 3
Sodium: 720
Fat: 22
Saturated Fat: 8
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 28
Fiber: 1
Protein: 13
Cholesterol: 65