Macaroni Cheese & Ketchup Balls

container with newspaper filled with macaroni cheese & ketchup balls


Okay let’s stop for a second. Macaroni cheese & ketchup balls? What. even. is. that. Also, like why? Well……see it’s a staple meal over here. Right, right, I know you all think i only cook gourmet meals and stuff. Spoiler alert. I do not. Especially when i’m starving! It’s the quickest to whip together (after eggs) and my daughters eyes light up when I mention it! It’s something about this (dare I say) CLASSIC COMBINATION that’s just so good.


The cheesy macaroni, (which is in the best cheese sauce ever by the way) are coated in a crunchy panko and ketchup chip topping which makes them even more addictive. You can even fancy them up for Yom Tov by skewering them and serving with a side of dipping sauce.

Take the time to read through my list of tips before you start. Remember that the cheese sauce is epic. It’s good on anything from nachos, to macaroni, to fries. So even if you’r not up for the frying adventure…check out the cheese sauce!


Also, if you’r not a fan of ketchup, try making these with regular crushed potato chips, or even jalapeno for an added kick!

Without further ado….

Macaroni Cheese & Ketchup Balls


  • Cheese sauce:
  • 2 tbsp butter
  • 2 Tbsp flour
  • 3/4 c whole milk
  • 8 oz shredded cheddar cheese
  • salt to taste
  • Balls:
  • 1 box elbow macaroni, cooked according to package directions
  • 3.5 oz bag ketchup chips, crushed
  • 1 c plain panko crumbs
  • 4 eggs, beaten


  1. Melt the butter of a medium- low flame. Whisk in the flour, and continue whisking until a smooth roux has formed. Slowly pour in the milk, whisking as you go. Bring to a boil, and let the mixture slightly thicken before pouring in the cheese. If the sauce is too thick, whisk in a little more milk. Season with salt to taste. Pour the cheese sauce over the cooked macaroni and mix it very well. Spray a 9x13 Pyrex dish with cooking spray, and spread the mixture in the pan. Chill for a minimum of 4 hours. Best if chilled overnight.
  2. Remove the macaroni and cheese from the fridge and scoop balls out with an ice cream scoop. (any size you'd like!) Place the balls on a parchment lined baking sheet and freeze for two hours. Do not skip this step! It will help the balls keep their shape.
  3. Remove the macaroni and cheese balls from the fridge. Set up your breading station. Put the beaten eggs in a bowl. Place the panko and crushed chips together in another bowl. Heat canola oil in a pot until it reaches 350F.
  4. Begin the breading process. Dip the scooped mac and cheese balls into egg, and then into the breading. Place into the hot oil and fry for 3-4 minutes or until golden. Transfer to a paper towel lined plate. Repeat until all the macaroni and cheese balls are breaded and fried.


  1. Make sure the sauce coats the macaroni very well before the refrigeration process.
  2. Do not skip the freezing step!
  3. Keep your oil at a steady 350 F. Using a thermometer is recommended.
  4. You may egg, bread, and freeze the mac and cheese balls and freeze for later use.


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Macaroni Cheese & Ketchup Balls
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