Recipe -  Fried Mac & Cheese balls with Agropur Grand Cheddar and Jarlsberg
Fried Mac & Cheese balls with Agropur Grand Cheddar and Jarlsberg
20 balls
Preparation time
20 min
Cooking time
20 min

Mac and cheese

  • 2 cups macaroni
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 cups milk
  • 2½ cups grated Agropur Grand Cheddar (1 year)
  • ¼ tsp. nutmeg
  • Sea salt and ground pepper
  • 20 cubes Jarlsberg cheese


  • 2 eggs
  • ¼ cup milk
  • 1½ cups panko
  • 1 tsp. smoked paprika
  • 1 cup vegetable oil (for cooking)

Cook macaroni in a large volume of salted water according to manufacturer’s instructions. Set aside.

Melt butter in a medium-sized saucepan. Add flour and mix continuously for 1 minute. Once flour begins to brown, add milk and nutmeg while continuing to whisk until mixture thickens. Let simmer for 2 minutes, then add grated cheddar cheese. Season with salt and pepper.

Add cooked macaroni to sauce and mix.

Spread mixture in a gratin dish and put in refrigerator for 2 to 4 hours, preferably all night.

Use an ice cream scoop to form macaroni and cheese balls, placing a cube of Jarlsberg cheese in centre of each ball. Place balls on a baking sheet covered with parchment paper and put in freezer for 2 hours.

In a bowl, mix panko with smoked paprika. In another bowl, beat eggs and milk.

Heat oil in a large, high-rim, non-stick pan. Roll each ball in milk and egg mixture, then in panko. Fry a few balls at a time until golden-brown and crispy. Reheat in oven if desired to melt cheese inside.