How to Make Fried Mac and Cheese Balls | Pasta Recipes | Allrecipes.com

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers provide a crunchy texture at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

Fill a pot with water and bring it to a boil over high heat.

Lightly salt the boiling water, then stir in the macaroni noodles and cook for about 7 minutes.

Drain the noodles and return them to the same pot.

Add 2 tbsp of butter, 1/4 cup of 2% milk, and the cheese packet from the macaroni and cheese mix to the pot.

Stir until the butter has melted.

Add the drained hot noodles to the cheese sauce.

Stir in 1 cup of shredded cheddar cheese, 3/4 cup of pimento cheese spread, and 1 cup of shredded Italian cheese until all the cheese has melted.

Place the prepared macaroni and cheese into a lightly greased large pan or container and refrigerate until firm, about 4 hours.

Line a baking sheet with parchment paper and remove the macaroni from the refrigerator.

Use a cookie scoop about an inch in size to scoop and shape the chilled macaroni and cheese into balls.

Place the mac and cheese balls into the prepared baking sheet and freeze for 2 hours.

Heat 4 cups of peanut oil in a large saucepan or deep fryer to 350°F.

In a shallow dish, whisk together 2 cups of Italian seasoned breadcrumbs, 1/2 tsp paprika, 1/2 tsp chili powder, 1/2 tsp ground black pepper, 1/2 tsp white sugar, 1/4 tsp salt, and a pinch of cayenne pepper.

In a medium bowl, whisk 4 eggs with 3 tbsp of milk.

Remove the mac and cheese balls from the freezer and coat each in the egg wash, then dredge in the breading.

For a thicker coating, coat the balls twice.

Fry the mac and cheese balls in the heated oil in small batches until golden brown, about 3 to 5 minutes.

Drain the fried mac and cheese balls on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens