Why You’ll Love Smoked Gouda Mac + Cheese Poppers Recipe
I love this recipe because it transforms classic mac and cheese into a crispy, poppable appetizer. The smoked Gouda makes the flavor unique, and the texture—creamy inside, crunchy outside—is addictive. They can be served with endless dipping sauces, and they’re a great use for leftover mac and cheese if I happen to have some on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Mac and Cheese Balls 2 cups cooked ditalini paste (very small tubes, smaller than macaroni) 2 cups shredded smoked gouda cheese 1 cup shredded american cheese 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste
For the coating 1 egg, beaten 1 cup breadcrumbs (preferably panko) 1/2 cup flour
For frying and serving Vegetable oil for frying (or use a deep fryer) Dipping sauce of your choice finely cut scallion, optional garnish
Directions
I start by cooking the pasta according to the package instructions, making sure not to overcook it. Once drained, I let it cool while I prepare the cheese sauce.
In a medium saucepan over medium heat, I melt the butter and whisk in the flour to make a smooth roux. After cooking it for a minute or two, I gradually add the milk, whisking constantly until the sauce thickens enough to coat the back of a spoon. I reduce the heat and stir in the smoked Gouda and American cheese until smooth and fully melted. I season the sauce with garlic powder, onion powder, salt, and pepper.
I stir the cooked pasta into the cheese sauce until well coated. I let the mixture cool for about 10–15 minutes, but ideally I chill it completely or leave it overnight to firm up.
When the mixture is firm enough to handle, I scoop it into balls about 1–2 inches across and roll them between my palms. I chill them again while I set up a breading station.
To coat them, I dredge each ball first in flour, then in beaten egg, and finally in panko breadcrumbs. I make sure each ball is evenly coated.
I heat 2–3 inches of vegetable oil in a deep pan until a few flakes of panko sizzle immediately when dropped in. I fry the mac and cheese balls in batches, turning them occasionally until they’re golden brown and crispy on all sides, which takes about 3–4 minutes. I remove them with a slotted spoon and drain them briefly on paper towels.
I serve them immediately with my favorite dipping sauce.
Servings and Timing
This recipe yields about 15–18 poppers, depending on size. Timing: – 20 minutes prep – 15 minutes cooling (longer if chilling fully) – 15 minutes frying Total active time: about 50 minutes.
Variations
Sometimes I switch the smoked Gouda for sharp Cheddar, Gruyère, or pepper jack. A pinch of paprika or cayenne in the cheese sauce adds heat. For a crunchier exterior, I double-coat by dipping the balls into egg and breadcrumbs twice. I also enjoy stuffing a small cube of cheese in the center for an extra melty surprise.
Storage/Reheating
I refrigerate leftovers for up to 3 days. To reheat them, I bake them in a 375°F oven for 10–12 minutes to crisp them back up. They can also be frozen after breading but before frying; I fry them straight from the freezer, adding a minute or two to the cooking time.
FAQs
Can I bake these instead of frying?
Yes, I bake them at 400°F for about 18–20 minutes, brushing lightly with oil.
Why are my poppers leaking?
Some leaking is normal; chilling the mixture longer helps reduce it.
Can I use different pasta?
Yes, any small shape works as long as it’s bite-sized.
Can I make them ahead?
Yes, I bread them and refrigerate up to 24 hours before frying.
Can I freeze them?
Yes, un-fried poppers freeze well and fry beautifully from frozen.
What dipping sauces work best?
Hot chili crisp, spicy marinara, curry ketchup, or garlic aioli are all great.
Can I add spices to the breading?
Yes, paprika, cayenne, or Italian seasoning work well.
Why American cheese?
It melts smoothly and keeps the interior creamy.
Can I air fry them?
Yes, at 380°F for 8–10 minutes, spraying lightly with oil.
Can I omit the scallion garnish?
Yes, or I swap it for chives or parsley.
Conclusion
These Smoked Gouda Mac + Cheese Poppers are the kind of snack I make when I want something playful, cheesy, and comforting. The smoky flavor, crisp exterior, and creamy center make them irresistible, and the recipe is flexible enough for endless variations. Even if they leak a little, they’re delicious every single time—and that’s exactly why I keep making them.
Crispy, poppable mac and cheese balls made with smoked Gouda and American cheese for a creamy, smoky center and a crunchy golden coating—perfect for parties, game days, or anytime comfort food cravings hit.
Ingredients
For the Mac and Cheese Balls:
2 cups cooked ditalini pasta
2 cups shredded smoked Gouda cheese
1 cup shredded American cheese
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
For the coating:
1 egg, beaten
1 cup breadcrumbs (panko preferred)
1/2 cup flour
For frying & serving:
Vegetable oil for frying
Dipping sauce of choice
Finely cut scallions, optional
Instructions
Cook pasta according to package directions; drain and let cool.
In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Cook 1–2 minutes.
Gradually whisk in milk until the sauce thickens. Reduce heat and stir in smoked Gouda and American cheese until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
Stir cooked pasta into cheese sauce until coated. Let cool 10–15 minutes, then chill until firm (preferably several hours or overnight).
Roll chilled mixture into 1–2 inch balls. Chill again while preparing the breading station.
Dredge each ball in flour, then beaten egg, then panko breadcrumbs.
Heat 2–3 inches of oil in a deep pan until hot (panko should sizzle when dropped in). Fry poppers in batches 3–4 minutes, turning until golden and crisp.
Drain on paper towels and serve immediately with dipping sauce.
Notes
Swap smoked Gouda for cheddar, Gruyère, or pepper jack.
Add paprika or cayenne to the cheese sauce for heat.
Double-coat with egg and panko for an extra-crispy crust.
Insert a cube of cheese into the center for a melty surprise.
