Ham and Cheese Fried Macaroni Balls

macaroni croquettes balls with ham and cheese mixed with pasta rolled into a ball then fried

Ham and Cheese Fried Macaroni Balls

5 from 9 votes

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.

Course: Appetizer

Cuisine: Italian

Yield: balls

Calories: 265kcal

Author: Emma Choi

Prep Time: 30

Active Time: 10

Total Time: 40

Ingredients

250 g macaroni | or other pasta type
150 g grated emmental
100 g ham | strips or dice
cooking oil | for frying
130 g bread crumb
2 eggs, beaten
salt

Bechamel:

60 g butter | 1/2 US butter stick
60 g flour
300 ml water
1 chicken stock cube
200 ml milk
salt
pepper
nutmeg

US - M

Instructions

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).
Prepare the béchamel – In a medium saucepan, melt the butter over medium heat. Add the flour, whisking continuously to combine into a paste.
Gradually pour in the water while whisking, and add the chicken stock cube. Cook for 2–3 minutes until the mixture thickens.
Slowly add the milk, continuing to whisk. Cook for another 2–3 minutes until a very thick béchamel forms.
Season with salt, pepper, and nutmeg. Remove from heat and stir in the grated Emmental until melted and smooth.
Combine ingredients – Add the ham to the cooked pasta. Use scissors to cut both into smaller pieces for easier shaping.
Pour the béchamel over the pasta and ham mixture, stirring until evenly coated.
Chill and shape – Refrigerate the mixture for 1 hour to firm up.
Shape the chilled mixture into balls approximately 2.3 inch (6 cm) in diameter (or your preferred size).
Coat the balls – Dip each ball into the beaten eggs, ensuring it is fully coated. Roll in breadcrumbs until evenly covered.
Fry the balls – Heat oil in a deep pan or fryer to 360°F (180°C).
Fry the balls in batches for about 3 minutes or until golden brown.
Remove and drain on paper towels to absorb excess oil.
Serve – Enjoy warm as an appetizer or starter. Pair with seasoned tomato sauce and garnish with parsley, if desired.

Notes

Any pasta type works, just adjust the cooking time.
Ensure the béchamel is thick to help the mixture hold together. If too runny, add an extra tablespoon of flour during preparation.
Freezing – Place the balls in a container or zip bags. Reheat in the oven before serving.
Frying can also be done using a fryer for convenience.

Nutrition