Cheesy Snack Bites: House guests will be drooling over the homemade cheese sauce that binds these gooey mac and cheese balls together. The crunchy cracker coating isn’t too bad either.


  • 6 oz dry macaroni pasta
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup whole milk
  • 1 ½ cups shredded sharp cheddar
  • ¼ cup grated parmesan cheese
  • 2 cups baked cheese crackers
  • 2 eggs


  1. Bring a large pot of salted water to a boil and cook macaroni according to package directions. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat. Whisk in the flour, 1 Tbsp. at a time to make a roux.
  3. Note: a roux is the name given to cooking fat (butter) and flour together to make a base used to thicken sauces.
  4. Slowly whisk in the milk until creamy and there are no lumps.
  5. Add the shredded cheese, a half cup at a time, whisking until melted each time. Stir in the parmesan cheese.
  6. Add the macaroni to the pan and stir to coat in cheese sauce.
  7. Pour into a large bowl and place in the refrigerator for 1 hour, stirring halfway through, to chill.
  8. In the bowl of a food processor, add the cheese crackers and pulse until they reach a breadcrumb-like consistency.
  9. In a shallow dish, beat the eggs. In a separate shallow dish, add the cheese cracker crumbs.
  10. Roll the chilled macaroni and cheese into 20 large balls. Roll each ball in the eggs and then the cheese cracker crumbs.
  11. Place baking rack in the bowl in the high position and grease rack with cooking spray. Place 6-7 mac and cheese balls on top.
  12. Tap the bake button and set temperature to 400°F and fry for 16-18 minutes, flipping halfway through. Repeat with remaining mac and cheese balls.
  13. Serve hot with ranch or a garlic aioli dipping sauce.


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