Fried Cheesy Mac Balls
- Ready In:
- 7hrs
- Ingredients:
- 16
- Yields:
-
21 balls
- Serves:
- 8-10
ingredients
- 205.53 g box Kraft macaroni and cheese
- 29.58 ml butter
- 59.14 ml milk
- 236.59 ml shredded cheddar cheese
- 236.59 ml shredded Italian cheese blend
- 177.44 ml Kraft pimento spread
- 4 eggs
- 44.37 ml milk
- 473.18 ml Italian seasoned breadcrumbs
- 4.92 ml paprika
- 4.92 ml chili powder
- 4.92 ml onion powder
- 2.46 ml pepper
- 2.46 ml salt
- 2.46 ml cayenne
- peanut oil (for frying)
directions
- Prepare the boxed macaroni as directed on the box. Strain and add the 1/4 Cup milk and the butter as well as the cheese mix that came with it.
- While mac is still hot, add all of the cheeses and mix until completely melted. (If cheese doesn't melt, microwave until melted.).
- Put mac and cheese in a container and refrigerate for at least 4-5 hours.
- Take the mac out, scoop into balls and place on baking sheets with parchment paper and freeze for at least 2 hours.
- In a small dish, mix the bread crumbs with all of the spices and set aside.
- In another small dish, beat the 4 eggs with the 3 TBS. of milk to make a wash.
- In a medium saucepan, heat about 2 inches (depth) of peanut oil to 350* F.
- Coat the mac balls in the egg wash and then dredge them in the bread crumbs.
- Fry in small batches for about 3 to 5 minute or until golden brown.
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RECIPE SUBMITTED BY
I love to cook and spend time with my little girl. I also enjoy music and college