Copycat Parker's – Mac & Cheetos Recipe
Golden mac and cheese balls coated in crushed Cheetos create an irresistible fusion of creamy pasta and crispy, cheesy crunch that elevates comfort food to addictive perfection.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">225g elbow macaroni</li><li class="ingredients-single-item">28g unsalted butter</li><li class="ingredients-single-item">28g all-purpose flour</li><li class="ingredients-single-item">240ml whole milk</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">225g sharp cheddar cheese, grated</li><li class="ingredients-single-item">115g American cheese, chopped (or processed cheese slices)</li><li class="ingredients-single-item">1 tsp mustard powder</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">2 large eggs, beaten</li><li class="ingredients-single-item">300g Cheetos Crunchy, finely crushed</li><li class="ingredients-single-item">Vegetable oil for frying (about 1L)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor (for crushing Cheetos)</li><li class="equipment-single-item">Deep fryer or large heavy-bottomed pot</li><li class="equipment-single-item">Slotted spoon or spider strainer</li><li class="equipment-single-item">Cooking thermometer</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Cook the macaroni in salted water according to package directions, but reduce cooking time by 1 minute for al dente texture. This undercooking is essential as the pasta will continue to absorb moisture as it cools and will be cooked again when frying. Drain thoroughly and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium saucepan over medium heat, melt the butter until it begins to bubble but not brown. Add the flour and whisk continuously for 1-2 minutes to create a blonde roux. This cooking process eliminates the raw flour taste while creating the base that will thicken your cheese sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually whisk in the milk and cream, ensuring no lumps form. Continue whisking until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes. The proteins in the milk are coagulating with the heat, while the starch in the flour swells to create this silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce heat to low and add the grated cheddar and American cheese in small batches, stirring until completely melted between additions. The sodium citrate in the American cheese acts as an emulsifier, preventing the sauce from becoming grainy and ensuring that perfect creamy consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the mustard powder, garlic powder, cayenne pepper (if using), salt, and black pepper. These spices balance the richness of the cheese and enhance its natural flavors without overwhelming them.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the cooked macaroni to the cheese sauce, folding gently to ensure every piece is thoroughly coated. Transfer to a shallow dish and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or overnight. This chilling time allows the starches in the pasta to firm up, making the mixture easier to form into balls.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line a baking sheet with parchment paper. Using a tablespoon or small ice cream scoop, portion the chilled mac and cheese mixture into balls about 3-4cm in diameter. If the mixture is still too soft to handle, return it to the refrigerator for 30 minutes. Roll each portion between your palms to form perfect spheres.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the formed balls on the prepared baking sheet and freeze for 30 minutes until firm but not completely frozen. This step is crucial for maintaining the shape during frying and preventing the balls from falling apart.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the mac and cheese balls are freezing, prepare your coating station. Put the crushed Cheetos in a shallow bowl (use a food processor for the finest texture, which adheres better). In another bowl, lightly beat the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Working with a few balls at a time (keeping the rest frozen), dip each ball into the beaten eggs, then roll in the crushed Cheetos until completely coated. For an extra crunchy exterior, you can double-coat by dipping in egg and Cheetos a second time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Heat vegetable oil in a deep fryer or heavy-bottomed pot to 175°C (350°F). Maintaining this specific temperature is essential - too low and the balls will absorb excess oil, too high and the coating will burn before the center heats through.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gently lower 3-4 coated balls into the hot oil, being careful not to overcrowd the fryer which would lower the oil temperature. Fry for 2-3 minutes or until the exterior is deep golden orange and crispy. The brief cooking time ensures the centers warm through while maintaining their creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove with a slotted spoon or spider strainer and place on a paper towel-lined plate to absorb excess oil. Continue with remaining balls, allowing the oil to return to temperature between batches.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve immediately while the contrast between the crispy exterior and gooey interior is at its peak. For the best flavor experience, enjoy these while they're still warm! They pair wonderfully with a side of ranch or spicy mayo dipping sauce.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I bake these mac and cheese balls instead of frying them?
Yes, you can bake these Cheetos-coated mac and cheese balls at 200°C for about 15-20 minutes until crispy. While baking creates a healthier alternative, the texture won't be quite as crunchy as the fried version, but they'll still be delicious with that distinctive cheesy coating.
Why is my cheese sauce grainy instead of smooth and creamy?
Grainy cheese sauce typically results from adding cheese to a too-hot base or adding it all at once. Ensure your milk mixture is just warm (not boiling), remove from direct heat before adding cheese, and incorporate it gradually. The American cheese helps emulsify the sauce for that perfectly smooth texture.
What's the best way to serve cheesy mac and cheese balls at a party?
Serve cheesy mac and cheese balls fresh from the fryer on a platter with toothpicks for easy handling. They pair perfectly with dipping sauces like ranch, sriracha mayo, or marinara. For presentation, arrange them around a central sauce bowl on a slate board with some scattered Cheetos for decoration.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
