fried macaroni balls

4 Cheese Fried Macaroni Balls

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Macaroni and cheese is hard to mess up. Even the Kraft kind is pretty good on those super hungry days and when you’re in a nostalgic mood. I thought that I had found the ultimate mac and cheese with Paula Deen’s recipe. Then I found this recipe! I think it even beats out Paula’s

These fried macaroni balls have four different cheeses. So not only are they cheesy and gooey and all around fantastic just as macaroni, they then get dredged in bread crumbs and fried to perfection. They’re going to be amazing! They’re great for when they kids have sleepovers. They’re great for dinner. They’re great for parties. I don’t think you can go wrong with this recipe!

Ingredients 

  • 1 (7.25) package macaroni and cheese mix
  • 2 T butter
  • 1/4 C milk
  • 1 C shredded cheddar cheese
  • 3/4 C pimento cheese spread
  • 1 C shredded Italian cheese blend
  • 2C Italian bread crumbs
  • 1/2 t paprika
  • 1/2 t chili powder
  • 1/2 t ground black pepper
  • 1/4 t salt
  • 1 pinch cayenne, or to taste (optional)
  • 5 eggs
  • 4 cups canola oil for frying, or as needed

Instructions

  1. Fill a pot with lightly salted water and bring to a rolling boil over high. Stir in macaroni. Bring back to a boil. Cook, uncovered, stirring occasionally. About 7 minutes or until pasta is done. Drain.
  2. Stir in the butter, milk, and cheese packet from the box.
  3. While mac is still hot, stir in the remaining cheeses. Stir until all cheeses have melted. Place the mac and cheese in a container and refrigerate until firm ~4 hours.
  4. Line a baking sheet with parchment paper. Remove the mac and cheese from the fridge. Using a cookie scoop, scoop mixture into balls. Place them on the baking sheet and freeze for at least 2 hours.
  5. Heat oil in a deep fryer or large sauce pan to 350F (175C)
  6. In a shallow dish, mix bread crumbs and spices. Set aside.
  7. Beat eggs in a small dish.
  8. Remove balls from freezer. Coat in egg wash, then dredge in breading.
  9. Fry the balls in small batches until golden brown, 3-5 minutes per batch. Drain briefly on a paper towel-lined plate.
  10. Serve hot! Enjoy

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