Fried Macaroni and cheese balls. Mac and cheese becomes fun finger food! This mac is cheesed to the max with Cheddar, Italian cheeses, and even pimento cheese spread; chilled, then scooped into balls, breaded, and fried. Cook the macaroni according to package instructions.

Dip balls into egg mixture, then dredge in breadcrumb mixture. Everybody loves macaroni and cheese, and it makes a tasty snack or a yummy meal any time of the day. As delicious as macaroni and cheese is already, you can make it an even more decadent treat by forming the pasta into balls, coating it with bread crumbs, and frying them to make deep fried macaroni and cheese balls. You can cook Fried Macaroni and cheese balls using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fried Macaroni and cheese balls

You need 1 pkg of Mac and cheese mix.
It's 2 T of butter.
It's 1/4 C of milk.
You need 1 C of cheddar cheese, shredded.
You need 3/4 C of pimento cheese spread.
Prepare 1 C of Italian cheese blend, shredded.
It's 2 C of Italian seasoned bread crumbs.
You need 1/2 tsp of paprika.
Prepare 1/2 tsp of chili powder.
You need 1/2 tsp of ground black pepper.
It's 1/2 tsp of sugar.
Prepare 1 pinch of cayenne.
You need 4 of eggs.
It's 3 T of milk.
You need 4 C of peanut oil for frying.

You can shape the Mac & Cheese into meatball sized balls, like I did, or make them smaller and call them Fried Mac & Cheese bites. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat. To get the crunchy cheese ball party started, he made my recipe for The Best Homemade Mac 'n Cheese, minus the bread crumb topping, and refrigerated it overnight so the macaroni and cheese would solidify and the balls would hold together while frying. Fried Mac and Cheese Balls - crispy on the outside, creamy and soft on the inside.

Fried Macaroni and cheese balls instructions

Fill a pot with salted water and bring to a rolling boil over high heat. Stir in the macaroni, return to boil. Cook uncovered for about 7 minutes. Drain. Stir in 2T butter, 1/4C milk, cheese packet from package..
While the macaroni is hot, stir in cheddar cheese, pimento cheese, Italian cheese, until melted. Place macaroni mixture in refrigerator for at least 4 hours..
Line a baking sheet with parchment paper. Remove mac balls from refrigerator and use a cookie scoop to scoop out balls. Put the balls on the baking sheet and freeze for at least 2 hours..
Heat oil in a deep fryer or large saucepan to 350°..
Whisk breadcrumbs with paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside..
Beat the eggs with the 3T milk in a small bowl. Remove Mac balls from freezer, coat in the egg wash, and dredge in breading..
Fry the Mac balls in small batches until golden 3-5 minutes. Drain briefly on a paper towel- lined plate; serve hot..

That was four days ago and at the time we thought the plant was a goner but noticed today it has a new small zucchini on it. Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Top with additional cheese, if desired. Pour water into a bowl and bring to a boil over high heat.