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Crispy Mac and Cheese Stuffed Meatballs Recipe Easy Gooey Cheddar Center

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Golden, crispy meatballs stuffed with creamy mac and cheese and a molten cheddar core, perfect for a nostalgic comfort food with a modern twist.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend recommended for juiciness)
  • 1/2 cup breadcrumbs (panko or regular)
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg, room temperature
  • 2 tbsp fresh parsley, chopped (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 cup elbow macaroni, cooked al dente
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese, shredded (plus extra for stuffing)
  • 1/2 cup mozzarella cheese, shredded
  • Salt and pepper, to taste
  • Extra shredded cheddar cheese cubes (about 1/2 inch pieces) for the gooey center
  • Vegetable oil or olive oil for frying

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside to cool slightly.
  2. In a medium saucepan, melt 1 tbsp unsalted butter over medium heat. Stir in 1 tbsp all-purpose flour and cook for 1 minute, whisking constantly to avoid lumps.
  3. Slowly add 1 cup whole milk, whisking continuously until the sauce thickens, about 3-4 minutes.
  4. Remove from heat and stir in 1 cup sharp cheddar and 1/2 cup mozzarella until melted and smooth. Season with salt and pepper to taste.
  5. Fold the cooked macaroni into the cheese sauce, mixing gently so it’s evenly coated. Let it cool to room temperature.
  6. In a large bowl, combine ground beef, breadcrumbs, Parmesan, minced garlic, egg, parsley, salt, pepper, and smoked paprika. Mix until just combined.
  7. Take a golf ball-sized amount of meat mixture and flatten it in your palm. Place a spoonful of mac and cheese in the center, then add a small cube of extra cheddar for the gooey core.
  8. Carefully wrap the meat around the filling, sealing it completely. Repeat for all meatballs (about 10-12).
  9. Place meatballs on a parchment-lined baking sheet and refrigerate for 15-20 minutes.
  10. Heat 2-3 tbsp vegetable oil in a frying pan over medium heat. Fry meatballs in batches, turning occasionally, until golden and crispy on all sides, about 8-10 minutes total. Internal temperature should reach 160°F (71°C).
  11. Transfer cooked meatballs to a paper towel-lined plate to drain excess oil. Serve warm.

Notes

Chill meatballs before frying to help them hold together and prevent mac and cheese from leaking. Use a thermometer to ensure internal temperature reaches 160°F. For extra crunch, finish meatballs in a 400°F oven for 5 minutes after frying. If mac and cheese is too loose, add more cheese or breadcrumbs before stuffing.

Nutrition

Keywords: mac and cheese, stuffed meatballs, crispy meatballs, cheddar center, comfort food, easy recipe, family dinner

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