Looking for your next Football Sunday appetizer? These fried mac and cheese balls are sure to be a crowd pleaser, for kids and adults alike. There are so many different ways you can tweak it to your taste, and a variety of add-ons you can incorporate for variety.
I originally found this recipe on All Recipes, but I never follow a recipe fully. That’s my greatest weakness and my greatest strength when it comes to cooking, I think.
The original called for way more cheese than I thought necessary. I also replaced one type of cheese with what I had available in my refrigerator. For the pimento cheese, get a spread from the deli cheese section. Also consider adding pickled jalapenos; I did for half of the batch for an extra kick! Tomatoes would also be good.
I fried these in a Fry Daddy in advance of serving and then gave them a quick bake to reheat without taking away the crunch in the breading. With the Fry Daddy, you use a fraction of the oil and it’s quick and easy to cook and clean.
The following recipe made about 26 balls.
Fried Mac and Cheese Balls
1 (7.25 oz) package original Kraft macaroni and cheese
1 (7.25 oz) package white cheddar Kraft macaroni and cheese
4 tbsp. butter
1/2 cup 2% milk
1 1/4 cup shredded cheddar cheese
1/2 cup shredded Italian cheese
3/4 cup shredded mozzarella cheese
3/4 cup pimento cheese spread
3-4 cups Italian seasoned bread crumbs
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. white sugar
1/4 – 1/2 tsp salt
1 pinch cayenne pepper
5-6 tbsp. 2% milk
Peanut oil for frying, as needed
- Cook macaroni and cheese using the instructions on the package. You will use the cheese packets, the butter and the 1/2 cup of milk.
- While the macaroni is hot, add the cheddar, italian, mozzarella and pimento cheeses. Stir until melted.
- Refrigerate in a container for at least 2 1/2 hours.
- Line a baking sheet with parchment paper. Once chilled, use a medium-sized ice cream scoop to create mac and cheese balls. Line them on the prepared baking sheet and freeze for no less than 2 hours.
- Heat oil in a fryer or saucepan (350 degrees F)
- In a bowl, mix breadcrumbs, paprika, garlic powder, black pepper, white sugar, salt and cayenne.
- Beat eggs with milk in a separate bowl.
- Remove balls from freezer, coat in egg wash and dredge in breading.
- Fry the mac balls in small batches until golden brown. This should only take 3 to 5 minutes. Drain excess oil on a paper towel.
- Serve with marinara sauce or ranch dressing.
View original recipe here.