Mac and cheese arancini garnished with Parmigiano Reggiano and parsley, with jars of Carbone Spicy Vodka and Mac & Cheese Alfredo sauce

This is not just any regular arancini. This is mac and cheese arancini — creamy mac and cheese made with Carbone’s Alfredo sauce, gouda, and cheddar, rolled into balls, stuffed with a cube of gouda, double breaded, and fried until deep golden and crispy. And then, because we’re not done, you dip the whole thing in warm Carbone Spicy Vodka sauce. Growing up in an Italian-American home, arancini were a special-occasion thing — crispy on the outside, cheesy in the middle, gone in about five minutes. This version takes everything you love about arancini and everything you love about mac and cheese and puts them in one ridiculous bite.

If you enjoy this recipe, I know you will enjoy my Homemade Lasagna recipe too!

Why You Will Love this Mac and Cheese Arancini

Flavor — Carbone’s Alfredo plus gouda and cheddar turns the mac into the creamiest, cheesiest filling you can imagine, and the warm Spicy Vodka dip cuts through the fried shell with just the right amount of heat.

The cheese pull — A cube of gouda tucked into the center of every ball means each one breaks open with a pull and a puff of steam. That first bite sells itself.

Impressive — If you make these for a party, you will leave everyone impressed. Nobody expects mac and cheese arancini to come out of a home kitchen.

Make ahead — The mac has to chill anyway, so you can make it a day early and just ball, bread, and fry when it’s time to eat.

Customizable — Feel free to swap the pasta shape, add crispy pancetta to the mac, or turn up the heat in the breading. The method holds no matter what.

Ingredients

For the mac:

1 Lb Elbow Macaroni (or ditalini)
1 Jar Carbone Alfredo Sauce
1 Cup Gouda, shredded
1 Cup Cheddar, shredded
1 Egg, beaten (optional, for a tighter filling)
Salt to taste

For the arancini:

4 Oz Gouda, cut into small cubes (for the centers)
1 Cup Flour
3 Eggs, beaten
2 Cups Panko Breadcrumbs
1 TSP Italian Seasoning
Neutral Oil, for frying
Salt to taste

For serving:

1 Jar Carbone Spicy Vodka Sauce, warmed
Parmigiano Reggiano, grated (for garnish)
Fresh Parsley, chopped (for garnish)

How to Make Mac and Cheese Arancini:

Start with the mac. Cook the elbow macaroni in salted water until just shy of al dente — it’s going to cook again in the fryer, so pull it a minute or two early. Drain it and get it back in the pot while it’s hot. Pour in the Carbone Alfredo and warm everything together, then fold in the shredded gouda and cheddar until the whole thing is thick, gluey, and stretchy. Salt to taste — and actually taste it, because chilling dulls the seasoning. If you want insurance for tight arancini, let the mac cool slightly and fold in one beaten egg. Set aside when done.

Now the step you can’t skip: the chill. Spread the mac onto a sheet pan in an even layer and get it into the fridge for at least 2 hours, or the freezer for about 45 minutes. It needs to be firm enough to scoop and roll — if it’s loose, the balls fall apart, and there’s no saving them in the fryer.

Once the mac is chilled and firm, it’s time to ball and bread. Scoop about 2 1/2 tablespoons per ball — right around golf ball size. Press a cube of gouda into the center of each one and roll it tight around it so the cheese is completely sealed inside. Set up your breading line: flour in one bowl, beaten eggs in the second, and panko mixed with the Italian seasoning in the third. Roll each ball in flour, then egg, then the seasoned panko — and then back in the egg and back in the panko one more time. That double bread is what keeps them from bursting in the oil, so don’t skip the second pass.

Heat neutral oil to 350°F. Fry the arancini in small batches for 3 to 4 minutes until they’re deep golden brown all over. Don’t crowd the pot — too many at once drops the oil temperature and you end up with greasy, pale arancini. Pull them onto a rack, salt them immediately while they’re hot, and dust with grated Parmigiano Reggiano.

For serving, warm the Carbone Spicy Vodka sauce and pour it into a small bowl. Scatter chopped parsley over everything, break an arancino open for the cheese pull, and dip. Serve hot and enjoy!

Common Mistakes:

Not chilling the mac long enough — This is the one that ruins the whole recipe. If the mac isn’t scoop-firm, it won’t hold a ball. Give it the full chill, add more cheese, or fold in the egg.

Single breading — One pass of egg and panko isn’t enough to hold the cheese in. Balls that burst in the oil almost always skipped the double bread or weren’t rolled tight.

Under-seasoning the mac — Cold kills salt perception. Season the mac before it chills and taste it again after — bland filling can’t be fixed once it’s fried.

Crowding the fryer — Every ball you drop in lowers the oil temperature. Fry in small batches and let the oil come back to 350°F between rounds.

Frequently Asked Questions

Can I make the mac and cheese ahead of time?
Yes, and you should. The mac needs to chill anyway, so making it the night before actually makes the recipe easier. Keep it covered in the fridge and ball it up the next day.

Can I bake or air fry these instead of deep frying?
The air fryer works in a pinch — spray them well with oil and cook at 400°F until golden, flipping once. You’ll trade a little of that deep-fried crunch, but the cheese pull is still there.

What pasta shape works best?
Elbows or ditalini. You want a small shape that packs together tight. Long pasta doesn’t ball up, so save the spaghetti for another night.

Can I freeze mac and cheese arancini?
Definitely. Freeze them breaded but unfried on a sheet pan, then bag them up. Fry straight from frozen — just add a minute or two and make sure the oil holds temperature.

What do I serve with them?
The warm Spicy Vodka dip with a shower of parsley and parm is the move. These are a starter or party food — keep everything else simple and let the arancini be the star.