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Fried Macaroni and Cheese Balls

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“This is a recipe from Paula Deen's magazine. Plan ahead, you will need to refrigerate the cheese sauce for 8 hours and the balls freeze for 2 hours. The chilling and freezing time is included in the prep time listed.”
READY IN:
10hrs 35mins
SERVES:
66
YIELD:
5 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly grease a 13x9-inch baking dish. In large saucepan, bring water and 1/2 t salt to a boil over high heat. Add pasta, and cook 6-8 minutes, or until tender; drain well.
  2. In a large bowl, combine hot cooked pasta, 1/2 cup milk, cheese spread, mozzarella cheese, 1/2 teaspoon salt and pepper; stir until cheeses are melted. Spoon into prepared baking dish; cover, and refrigerate 8 hours.
  3. Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.
  4. In a small bowl, whisk together eggs and remaining milk.
  5. In a separate small bowl, combine breadcrumbs and cornmeal.
  6. Dip balls into egg mixture, then dredge in breadcrumb mixture.
  7. In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.
  8. Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.

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