Fried Mac and Cheese Balls

Fried Mac and Cheese Balls

40
erinrhodes813 3

"A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!"

Ingredients

7 h 10 m servings 543 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 1204 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
  2. While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
  3. 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.
  4. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  5. Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
  6. Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

40
  1. 52 Ratings

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You know it's so interesting to read about the frozen middles because it was the first thing that crossed my mind before I even started to make the recipe. This is what I did. I fried according ...

I was hoping these would taste like Arby's Mac & Cheesers (I hope they bring those back!) but they didn't really. They were just okay, I don't know. I guess I just set high expectations for this...

I thought this recipe was awesome... It is so versatile and the possibilities are endless. I've used this recipe quite a few times and have altered it in many ways. I love adding diced jalapeno ...

I followed the ingredients exactly, I did cut down on the refridgeration time, 30 minutes, and I froze them for 2 1/2 hours. They were perfect! Reminded me of the same dish at Cheesecake Factor...

I haven't tried making these yet, but could anyone tell me if its possible to bake them rather than deep fry? We don't deep fry too often at our house. If not I guess I will be the first to tr...

We really enjoyed these! I fried them for 4 minutes and they were cooked through. The only problem I had was that the egg froze quickly before the crumbs could stick after the initial dip. I had...

These are really good. I made my own pimento cheese minus any pimentos (kids would never eat them if I did). These are rich and the ultimate comfort food, I made them as a side dish but next tim...

I went to my local cheese shop and asked them for their advice. They suggested three different cheeses, which were wonderful. A gruyère, 'soft smelly' cheese, and a third I can't remember. I als...

These were really good. Unfortunately, I had to double fry them because initially the middle was still frozen after frying as stated. Next time I would like to make it cheesier and maybe even ad...