Fried Macaroni And Cheese Balls Recipes

FRIED MAC AND CHEESE BALLS

Steps:

• Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
• In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
• Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
• Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
• Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

FRIED MAC AND CHEESE BALLS

Steps:

• Place macaroni and cheese into the refrigerator until firm, about 3-4 hours. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat. Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat. Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Serve immediately, garnished with chives, if desired.

FRIED MAC AND CHEESE BALLS

Steps:

• Cook the macaroni according to the package directions. Drain and rinse the macaroni and set aside.
• Melt the butter in a medium saucepan over medium heat. Add 1 tablespoon of the flour and cook 1 minute, stirring with a whisk. Whisk in the milk and cook 3-4 minutes until the mixture reaches a low boil and thickens. Reduce the heat to low and stir in the cheeses and mix until melted. Add the pimientos, salt, and red pepper and stir to combine. Fold in the macaroni. (The mixture will be very thick.)
• Spread the macaroni mixture evenly into a 9-inch by 13-inch pan. Cover with plastic wrap and refrigerate for 2 hours or until cold.
• Shape the cold macaroni mixture into 2-inch sized balls and place on a parchment lined sheet tray.
• Place the potato chips in a gallon-sized zip-top bag. Using a rolling pin, gently roll over the bag to finely crush the chips. Pour the crushed chips into a shallow dish. Place the remaining 1 cup of flour in a shallow dish. Whisk the eggs in a small bowl. Roll each ball around in the flour, then dip in the eggs letting any excess egg drip off. Roll the ball in the crushed potato chips, firmly pressing the chips into the ball to create a solid coating. Return the balls to the baking sheet. Repeat to coat all of the balls.
• Heat the oil in a dutch oven or large pot until a thermometer registers 350°. Fry 6 balls at a time for 4 to 5 minutes or until golden brown and hot in the center. Drain on paper towels. Serve warm.

AIR FRYER MAC AND CHEESE BALLS

Steps:

• Pour water into a bowl and bring to a boil over high heat. Stir in macaroni pasta from dinner package. Cook until tender, stirring occasionally, 7 to 8 minutes. Drain; do not rinse. Return to the pot and stir in included cheese sauce, milk, and margarine. Add Cheddar cheese and stir until well combined and cheese is melted.
• Refrigerate macaroni and cheese until firm, 2 hours to overnight.
• Scoop macaroni and cheese into 1 1/2-inch balls and place on a parchment paper-lined cookie sheet. Freeze for 1 hour.
• Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray the basket with nonstick cooking spray.
• Mix panko, bread crumbs, salt, and garlic powder together in a medium bowl. Dip each ball in beaten eggs and then in panko mixture.
• Place mac and cheese balls into the air fryer basket in a single layer, making sure they are not touching; cook in batches if necessary.
• Cook in the preheated air fryer for 6 to 8 minutes. Turn over and fry until golden brown, 3 to 4 minutes more.

FRIED MACARONI AND CHEESE BALLS

Steps:

• 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.
• 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.
• Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.
• In a small bowl, whisk together eggs and remaining milk.
• In a separate small bowl, combine breadcrumbs and cornmeal.
• Dip balls into egg mixture, then dredge in breadcrumb mixture.
• In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.
• Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.