Super Cheesy Fried Mac and Cheese Balls
Serving Size / Yield
- 1 (7 1/4 oz.) pkg. macaroni and cheese mix
- 2 Tbs. butter
- 1/4 C. milk
- 1 C. shredded Cheddar cheese
- 3/4 C. pimento cheese spread
- 1 C. shredded Italian cheese blend
- 2 C. Italian seasoned bread crumbs
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 tsp. pepper
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 1 pinch cayenne pepper, or to taste
- 4 eggs
- 3 Tbs. milk
- 4 c. peanut oil, for frying
Cook the macaroni in lightly salted boiling water. Cook for about 7 minutes, drain and stir in the 2 Tbs. butter, 1/4 C. milk, and cheese packet from the package. While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend. Continue to stir until melted. Put the macaroni and cheese mixture in a container and refrigerate for about 4 hours, or until firm.
Line a baking sheet with parchment paper. Scoop the macaroni mixture using a cookie scoop and form into balls. Put them on the baking sheet and freeze for at least 2 hours.
Heat the oil in a deep fryer or large saucepan to 350 degrees.
In a shallow dish, whisk together the bread crumbs, paprika, chili powder, pepper, sugar, and cayenne. In a separate bowl, whisk the eggs and 3 Tbs. milk together. Remove the mac and cheese balls from the freezer and coat in the egg wash. Dredge in the breading to coat.
Fry the mac and cheese balls in small batches for 3 to 5 minutes, or until golden brown. Drain on paper towels and serve hot.