Fried Mac and Cheese Balls
Ingredients
- 1 (7.25 ounce) package macaroni and cheese mix
- 2 tablespoons butter
- ¼ cup milk
- 1 cup shredded Cheddar cheese
- ¾ cup pimento cheese spread
- 1 cup shredded Italian cheese blend
- 4 cups peanut oil for frying, or as needed
- 2 cups Italian seasoned bread crumbs
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon white sugar
- ¼ teaspoon salt
- 1 pinch cayenne pepper, or to taste
- 4 large eggs
- 3 tablespoons milk
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Instructions
- Gather the ingredients.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in macaroni, and return to a boil. Cook, uncovered, stirring occasionally until macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in butter, 1/4 cup milk, and cheese packet from the macaroni and cheese package.
- While macaroni is still hot, stir in Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted.
- Place the macaroni and cheese mixture into 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). Make a breading station: Whisk bread crumbs with paprika, chili powder, black pepper, sugar, salt, and cayenne in a shallow dish; set aside. Beat eggs with 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in egg mixture, and then dredge in breading.
- Fry the mac balls in hot oil in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
Source
Original recipe: View Original