BAKED "NOT FRIED" MAC AND CHEESE BALLS
This traditionally fired appetizer is now a bit healthier for you, in this delicious baked version! These are great served with marianara sauce for dipping! Note: The prep time does not include the overnight chilling of the mac and cheese
Provided by carebear18
Categories Lunch/Snacks
Time 1h
Yield 4-6 balls, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- The night before you would like to make this dish, cook the box mix of mac and cheese according to the directions on the box. Pour the mac and cheese into an 8 x8, 9x9 or and flat pan in the refrigerator to set overnight.
- Preheat oven to 350.
- Line three bowls on the counter.
- In the first bowl, combine flour, black pepper, cayenne pepper, garlic powder, and onion powder.
- In the second bowl, break the egg and slightly scramble it.
- In the third bowl, place the breadcrumbs and wheat bran.
- Take the chilled mac and cheese out of the refrigerator and cut into 1 x 1 inches blocks. Don't try for perfection, because it won't happen. Just as long as the noodles are sticking together it will work out fine.
- Now drudge the mac and cheese ball into the flour mixture, then egg, then breadcrumbs, and place on a pan.
- Continue the process until you have created as many mac and cheese balls as you wish.
- Bake for 20 to 30 minutes, depending upon how crusty you like them. And remember to flip the balls around every 10 minutes to make sure all sides cook evenly.
- Enjoy!
Nutrition Facts : Calories 412.5, Fat 4.4, SaturatedFat 1.3, Cholesterol 35.6, Sodium 648.2, Carbohydrate 77.4, Fiber 4.8, Sugar 7.6, Protein 16.1
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
CREAMY BAKED MACARONI AND CHEESE
This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield Serves 8 to 10 servings
Number Of Ingredients 9
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
MAC AND CHEESE BALLS RECIPE BY TASTY
Here's what you need: macaroni, butter, flour, milk, cheddar cheese, red leicester, salt, pepper, eggs, breadcrumb
Provided by Tasty
Categories Appetizers
Yield 25 balls
Number Of Ingredients 10
Steps:
- Boil water, add macaroni and cook until al dente
- Melt butter in a pan and mix 2 tsp flour into it.
- Add the milk gradually.
- Add both cheeses and cook until melted and the sauce is thick
- Season with salt and pepper.
- Add cooked macaroni and thoroughly cover.
- Refrigerate mixture for one hour.
- Take mixture out and form into balls on another plate.
- Refrigerate for 2 hours.
- Dip the solid balls in egg wash, then breadcrumbs.
- Fry in hot pan of oil until golden brown on both sides.
- Enjoy!
Nutrition Facts : Calories 247 calories, Carbohydrate 25 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, Sugar 1 gram
BAKED MACARONI & CHEESE BALLS RECIPE - (4.1/5)
Provided by á-25181
Number Of Ingredients 6
Steps:
- Make sure leftover macaroni and cheese is really cold. I suggest putting it in the freezer for about 20 minutes before preparing. While the macaroni and cheese is chilling in the freezer, get out three bowls. Add flour to one bowl, the egg to another, and the breadcrumbs to the remaining bowl. Whisk the egg slightly to break it up. Season the flour with salt and pepper to taste. Preheat oven to 425°F. Prepare a cookie sheet by lining it with aluminum foil . Drizzle one tablespoon of olive oil on aluminum foil and spread around to coat the foil evenly. When macaroni is chilled, remove from freezer. Scoop a tablespoon amount of macaroni and cheese and roll it around in your hands to make sure the ball is tightly packed. You want each ball to be uniform in size, about 1 or 1.5 inches in diameter. Roll each ball through the flour, then the egg, and lastly the breadcrumbs. Place on prepared cookie sheet. Bake for 10 minutes. Remove cookie sheet from oven, flip the macaroni balls over, and bake another 8-10 minutes, or until golden brown. Serve warm with various condiments and dipping sauces.
MCCALL'S BAKED MACARONI AND CHEESE
Adapted from the McCall's 1973 Great American Recipe Card collection. The original calls for whole milk and 1/4 c. of butter.
Provided by WindLass
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees f.
- Cook macaroni as package directs, drain.
- While cooking macaroni, melt butter in medium saucepan.
- Remove from heat and whisk in flour, salt, and pepper until smooth.
- Gradually stir in milk.
- Bring to a boil, stirring constantly. Reduce heat and simmer 1-2 minutes.
- Stir in 1 1/2 cup cheese and the cooked macaroni.
- Spray a 1 1/2 quart shallow casserole dish with cooking spray. Pour in macaroni and cheese.
- Arrange tomato slices over top. Sprinkle remaining cheese on top. Sprinkle parsley on cheese.
- Bake about 15 minutes uncovered until cheese is golden brown.
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- Prepare mac 'n cheese according to package directions. Place in an airtight container and refrigerate for at least 12 hours, up to 3 days; I made these after 2 days. Chilling the mac 'n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify, and dry out a bit prior to baking the cheese balls. You may be able to speed this process up and shortcut it a bit by freezing the cooked mac 'n cheese, but I have not tested it.
- About 15 minutes prior to preparing the cheese balls, place the container of mac 'n cheese in the freezer for a quick cold blast. Meanwhile, place flour, eggs, and breadcrumbs in 3 separate small bowls; set aside.
- Preheat oven to 425F and line two baking sheets with Silpats, parchment paper, or aluminum foil (line baking sheets with something to save yourself cleanup work). Drizzle 1 tablespoon olive oil on each baking sheet, smear it around with your hands; set baking sheets aside.
- Remove mac 'n cheese from the freezer and using a 1-inch cookie scoop or tablespoon-sized scoop, portion out and shape the balls, taking care not to make them larger than about 1-inch in diameter because after battering and breading, they become much larger in size. Depending on the type of noodles in your mac 'n cheese, how cold, or how cheesy the mac 'n cheese is, lightly hand-shaping the noodles into balls may be necessary rather than replying solely on a cookie scoop. Roll each ball through the flour, dip briefly in the egg, roll it through the breadcrumbs, and place it on baking sheet. Repeat until all balls have been battered, placing about 10 balls per baking tray.
BAKED MACARONI AND CHEESE BALLS
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- Make the mac and cheese per directions on the box, adding teaspoon cayenne pepper to the mix. Remove from the cooking pan and store in a 1 quart storage container in the refrigerator at least 8 hours to become very firm. It must be very well chilled before continuing.
- When ready to bake, preheat oven to 425 degrees F. Line a baking sheet with foil and rub with at least 1 tablespoon of the vegetable oil. Save the rest of the oil for later.
- Place bread crumbs, Parmesan cheese, and dry herbs into a shallow bowl. Place flour into another bowl and the beaten eggs into a third bowl.
- Using a small ice cream scoop or a tablespoon, scoop balls of the mac and cheese. One by one, form the balls in your hands which have been rubbed with the remaining oil. Drop each ball into the flour, then into the egg, then into the bread crumbs, rolling the ball in your oiled hands. Then, place the cheese balls an inch apart on the prepared baking pan. Continue until all of the mac and cheese is used. You should have about 20 small balls.
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