Make-Ahead Macaroni And Cheese Balls

Make-Ahead Macaroni And Cheese Balls


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Prepare the ultimate homemade mac and cheese in your crockpot today and savory mac and cheese balls tomorrow! This easy recipe is topped with a wonderful bacon-walnut crumble, creating the perfect appetizer or afternoon snack.

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Time needed

10 min preparation + 2.5 hour cooking

Serving Size / Yield

10 servings


  • 2 C. elbow macaroni
  • 4 T. butter
  • 2 1/2 C. sharp cheddar cheese, grated
  • 5 eggs, divided
  • 1/2 C. sour cream
  • 1 can cheddar cheese soup
  • 1/2 tsp. salt
  • 1 C. whole milk
  • 1/2 tsp. dry mustard
  • 1/2 tsp. black pepper
  • 1 C. all-purpose flour
  • 2 T. water
  • 3 C. breadcrumbs
  • 6 bacon slices
  • 1/2 C. walnuts, chopped

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In a medium saucepan, boil the macaroni in water for six minutes. Drain and transfer to your crockpot. Stir in butter, cheddar cheese, 3 eggs, sour cream, and soup. Sprinkle with salt, mustard, and pepper. Pour in whole milk and stir. Cover and cook on low for two hours. Transfer to a bowl, cover, and refrigerate overnight. Preheat your oven to 350°F and lightly grease a baking sheet. In a small bowl, whisk together two eggs and water. Sprinkle flour on a large plate and season with salt and pepper. On another plate, add the breadcrumbs. Form the refrigerated mac and cheese into one or two inch balls. Dip each in egg, roll in flour, and cover in breadcrumbs. Transfer to your prepared baking sheet and cook for 10-15 minutes. Meanwhile, prepare bacon in a large skillet and cook until crisp. Remove meat from pan, crumble, and set aside. Toss walnuts in skillet with bacon grease and sauté for a couple of minutes. Remove mac and cheese balls from oven and sprinkle with bacon and walnuts. Serve immediately.

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