20161126 174152 - Fried Mac and Cheese Balls
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Fried Mac and Cheese Balls

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20161126 174152 300x169 - Fried Mac and Cheese Balls

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.

macballs - Fried Mac and Cheese Balls

If you are looking for more appetizers, try my Baked Parmesan Zucchini Chips Two Ways or my Spring Rolls with Sweet & Spicy Dipping Sauce!

Fried Mac and Cheese Balls

Ingredients

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
4-5 eggs
5-6 tbsp. 2% milk
Peanut oil for frying, as needed

Steps

  1. 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.
  2. While the macaroni is hot, add the cheddar, italian, mozzarella and pimento cheeses. Stir until melted.
  3. Refrigerate in a container for at least 2 1/2 hours.
  4. 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.
  5. Heat oil in a fryer or saucepan (350 degrees F)
  6. In a bowl, mix breadcrumbs, paprika, garlic powder, black pepper, white sugar, salt and cayenne.
  7. Beat eggs with milk in a separate bowl.
  8. Remove balls from freezer, coat in egg wash and dredge in breading.
  9. 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.
  10. Serve with marinara sauce or ranch dressing.

View original recipe here.

MAC AND CHEESE BALLS 180x300 - Fried Mac and Cheese Balls

 

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6 Comments

  1. Recently I’ve become so obsessed with mac and cheese and this one looks so delicious. I love that I don’t even need a fork for them. I can just grab them straight outta the oven and enjoy. Well, maybe I should let the cool off first right? Naaaaahhhh!! Love this post and can’t wait to see more!!!

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