Fried Mac and Cheese Balls

33 Reviews 7 Pics
  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    7 h 10 m
erinrhodes813
Recipe by  erinrhodes813

“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!!”

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Ingredients

Adjust Servings

Original recipe yields 24 pieces

Directions

  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.

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Reviews (33)

Rate This Recipe
Roxanne J.R.
79

Roxanne J.R.

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 to the recipe (about 3 minutes) and nuked them straight away (time depends on the power of your microwave - should only take a few seconds) So the frozen middle wasn't a problem for me. Now for what I think of these. They were good but for some reason I felt at first that I enjoyed my mac n' cheese more without all this extra effort. Although, I have to say...I started to really enjoy them later down the line! I had these with chicken nuggets for a quick lunch. Good recipe and I can see potential in changing the flavour to suit your personal taste by using different cheeses, etc. Thanks for sharing.

MBKRH
73

MBKRH

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 recipe. They are quite time consuming to make, and just not worth the final product. Sorry for the poor review.

popcook
52

popcook

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 or maybe some different cheeses. Although I must say, when it comes to adding the pimento cheese spread, I recommend that you NOT use the Kraft version. Use the fresh spread that's usually in the dairy or cheese isle. My kids and fam love this dish any way that I prepare it!! Thanks!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 543 cal
  • 27%
  • Fat
  • 32.3 g
  • 50%
  • Carbs
  • 42.1 g
  • 14%
  • Protein
  • 20.4 g
  • 41%
  • Cholesterol
  • 159 mg
  • 53%
  • Sodium
  • 1204 mg
  • 48%

Based on a 2,000 calorie diet

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