FRIED MAC AND CHEESE BALLS
A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!
Provided by erinrhodes813
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 7h10m
Yield 8
Number Of Ingredients 16
Steps:
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
- While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
- Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
- Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 42.1 g, Cholesterol 146.5 mg, Fat 32.3 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 14 g, Sodium 1204 mg, Sugar 6.9 g
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
FRIED MAC AND CHEESE BALLS
Steps:
- Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
- In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
- Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
- Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
- Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
FRIED CHEESY MAC BALLS
An easy cheesy dish that kids and guests will love. I'm a HUGE cheese fanatic so this is one of my faves. Also, this is the only mac dish that you can eat with your hands!! (The spices are to my liking. Alter if you need to... Goes great with ranch!)
Provided by erinrhodes813
Categories Cheese
Time 7h
Yield 21 balls, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the boxed macaroni as directed on the box. Strain and add the 1/4 Cup milk and the butter as well as the cheese mix that came with it.
- While mac is still hot, add all of the cheeses and mix until completely melted. (If cheese doesn't melt, microwave until melted.).
- Put mac and cheese in a container and refrigerate for at least 4-5 hours.
- Take the mac out, scoop into balls and place on baking sheets with parchment paper and freeze for at least 2 hours.
- In a small dish, mix the bread crumbs with all of the spices and set aside.
- In another small dish, beat the 4 eggs with the 3 TBS. of milk to make a wash.
- In a medium saucepan, heat about 2 inches (depth) of peanut oil to 350* F.
- Coat the mac balls in the egg wash and then dredge them in the bread crumbs.
- Fry in small batches for about 3 to 5 minute or until golden brown.
Nutrition Facts : Calories 341.1, Fat 13.2, SaturatedFat 6.8, Cholesterol 134, Sodium 1032.4, Carbohydrate 39.7, Fiber 2.3, Sugar 4.7, Protein 15.7
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