Ham and Cheese Fried Macaroni Balls

This post may contain affiliate links. Please read my disclosure policy for details.

Transform your leftover pasta into irresistible fried macaroni balls! These crispy croquettes, filled with ham, cheese, and a creamy béchamel sauce, are the ultimate comfort food. Perfect as a crowd-pleasing appetizer, a party snack, or even a delicious side dish, they’re guaranteed to be a hit with everyone.

If you’re looking for a quick and easy recipe for a party, friends or family reunion or just for your date night appetizer, ham and cheese macaroni balls really are incredible. This recipe is part of those appetizers that never fail to impress when I have guests over. Just like my Fried Coconut Shrimps or my Vietnamese Fried Spring Rolls, always a hit!

This is actually a recipe from my mom and a variant of my grandma’s recipe. Over here we would call them “croquettes” rather than balls. These can be served as an appetizer but also as a side with meat, fish, veggies or anything you fancy. If having them as a side, I like to shape them as a cylinder just like regular croquettes. But let’s face it, scooping in some balls is much easier 🙂

By the way, this recipe isn’t “mac and cheese balls” as they call it (a similar version) in the US. This recipe uses a thick béchamel sauce with quite a heap of grated cheese. So indeed their looks are pretty similar but they differ quite a lot in terms of taste as mac and cheese normally features cheddar.

Ingredients

• Macaroni – Macaroni works wonderfully in this recipe since they are small and easy to cut. But really any type of pasta will do, yes even spaghetti – the béchamel helps hold everything together. Pasta must be cooked a few minutes extra as the package indicates, the objective here is not to obtain al dente pasta. Well-cooked pasta will be easier to work with and shape.
• Grated cheese – I typically use Emmental cheese for this recipe. It has a mild flavor that complements the dish without overpowering it. Since the combination of pasta and frying is already rich, a lighter-tasting cheese works best.
• Ham – Ham strips are my go-to choice because they’re easy to cut after mixing, but diced ham works just as well.
• Béchamel – For this recipe, I use a thicker béchamel than usual. The thicker consistency helps hold the pasta together when shaping the balls. To achieve this, the béchamel requires more butter and flour as thickening agents. I use a mix of milk and water for the liquid base, but you can substitute all the milk with water if you prefer a lighter béchamel.

What to serve with fried macaroni balls?

As an appetizer: it’s great with some lettuce, tomatoes, or seasoned tomato sauce. I usually make a tomato sauce, season it with herbs and add some fresh parsley on top.

As a side: serve with anything you like, typically I have it with meat and some lettuce. If making this recipe as a side, you could also ignore the ham if you’re already got some other meat in your plate.

Preparation

1. Cook the pasta – Boil the macaroni (or pasta of choice) with a pinch of salt for about 9 minutes. The pasta should be soft, not al dente. Adjust cooking time based on the pasta type (1–2 minutes longer than the package instructions for other varieties).
2. Prepare the béchamel – In a medium saucepan, melt the butter over medium heat. Add the flour, whisking continuously to combine into a paste.
3. Gradually pour in the water while whisking, and add the chicken stock cube. Cook for 2–3 minutes until the mixture thickens.
4. Slowly add the milk, continuing to whisk. Cook for another 2–3 minutes until a very thick béchamel forms.
5. Season with salt, pepper, and nutmeg. Remove from heat and stir in the grated Emmental until melted and smooth.

6. Combine ingredients – Add the ham to the cooked pasta. Use scissors to cut both into smaller pieces for easier shaping.

7. Pour the béchamel over the pasta and ham mixture, stirring until evenly coated.

8. Chill and shape – Refrigerate the mixture for 1 hour to firm up.
9. Shape the chilled mixture into balls approximately 2.3 inch (6 cm) in diameter (or your preferred size).

10. Coat the balls – Dip each ball into the beaten eggs, ensuring it is fully coated. Roll in breadcrumbs until evenly covered.

11. Fry the balls – Heat oil in a deep pan or fryer to 360°F (180°C).
12. Fry the balls in batches for about 3 minutes or until golden brown.

13. Remove and drain on paper towels to absorb excess oil.
14. Serve – Enjoy warm as an appetizer or starter. Pair with seasoned tomato sauce and garnish with parsley, if desired.

Storing

• Refrigeration – Cool completely, store in an airtight container, and refrigerate for up to 3 days.
• Freezing – Place the balls in a freezer-safe container or in a zip-top bag. Store in the freezer for up to 3 months.
• Reheating
  • Oven/air fryer: Reheat at 350°F (180°C) until crispy and warmed through (10–20 minutes, depending if the balls are frozen or refrigerated).
  • Avoid microwaving to prevent sogginess.

More delicious appetizers

• Fried Coconut Shrimps (Super EASY!)
• Vietnamese Fried Spring Rolls – Chả Giò / Nem Rán (Better than Takeout!)
• Gyozas – Japanese dumplings (EASY & Juicy!)