Tuesday, August 13, 2013

Fried Macaroni and Cheese Balls Recipe!

Makes 66 mac and cheese balls

4 quarts water
1 teaspoon salt, divided
2 cups uncooked elbow macaroni
1/2 cup milk
3 tablespoons milk
1 (12 ounce) package cheese spread, cubed
1 cup mozzarella cheese, shredded
1/4 teaspoon ground black pepper
4 large eggs
2 cups Italian seasoned breadcrumbs
1/2 cup yellow cornmeal
peanut oil, for frying


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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