These mac and cheese balls are a fun and easy recipe that the kids and guests will all love. It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!
Ingredients
- macaroni and cheese mix: 1 pack (7.25 ounce pack)
- butter: 2 Tbsp
- milk: 0.25 cup
- cheddar cheese: 1 cup (shredded)
- pimento cheese spread: 0.75 cup
- Italian cheese blend: 1 cup (shredded)
- peanut oil for frying: 4 cups (or as needed)
- Italian seasoned bread crumbs: 2 cups
- paprika: 0.5 tsp
- chili powder: 0.5 tsp
- ground black pepper: 0.5 tsp
- white sugar: 0.5 tsp
- salt: 0.25 tsp
- pinch cayenne pepper: 1 piece (to taste)
- eggs: 4 piece
- milk: 3 Tbsp
Metric Conversion
Stages of cooking
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Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in macaroni, and return to a boil. Cook, uncovered, stirring occasionally until macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in butter, 1/4 cup milk, and cheese packet from the macaroni and cheese package.
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While macaroni is still hot, stir in Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted.
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Place the macaroni and cheese mixture into a container and refrigerate until firm, about 4 hours.
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Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
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Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
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Make a breading station: Whisk bread crumbs with paprika, chili powder, black pepper, sugar, salt, and cayenne in a shallow dish; set aside. Beat eggs with 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in egg mixture, and then dredge in breading.
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Fry the mac balls in hot oil in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
