Steps to Make Any-night-of-the-week Fried Macaroni and cheese balls

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The ingredients needed to make Fried Macaroni and cheese balls:

1. Prepare 1 pkg Mac and cheese mix
2. Make ready 2 T butter
3. Prepare 1/4 C milk
4. Get 1 C cheddar cheese, shredded
5. Take 3/4 C pimento cheese spread
6. Prepare 1 C Italian cheese blend, shredded
7. Get 2 C Italian seasoned bread crumbs
8. Get 1/2 tsp paprika
9. Prepare 1/2 tsp chili powder
10. Prepare 1/2 tsp ground black pepper
11. Prepare 1/2 tsp sugar
12. Take 1 pinch cayenne
13. Prepare 4 eggs
14. Get 3 T milk
15. Get 4 C peanut oil for frying

How to make fried mac and cheese balls Now that we are hungry and drooling, let's make some! STEP ONE: In a bowl, combine the leftover mac n cheese and the extra cheese. Nothing goes better with macaroni and cheese than more cheese, and grated Parmigiano-Reggiano or another variety is a great way to finish fried mac and cheese balls. Sprinkle the grated cheese on top when the balls are still warm.

Instructions to make Fried Macaroni and cheese balls:

1. Fill a pot with salted water and bring to a rolling boil over high heat. Stir in the macaroni, return to boil. Cook uncovered for about 7 minutes. Drain. Stir in 2T butter, 1/4C milk, cheese packet from package.
2. While the macaroni is hot, stir in cheddar cheese, pimento cheese, Italian cheese, until melted. Place macaroni mixture in refrigerator for at least 4 hours.
3. Line a baking sheet with parchment paper. Remove mac balls from refrigerator and use a cookie scoop to scoop out balls. Put the balls on the baking sheet and freeze for at least 2 hours.
4. Heat oil in a deep fryer or large saucepan to 350°.
5. Whisk breadcrumbs with paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside.
6. Beat the eggs with the 3T milk in a small bowl. Remove Mac balls from freezer, coat in the egg wash, and dredge in breading.
7. Fry the Mac balls in small batches until golden 3-5 minutes. Drain briefly on a paper towel- lined plate; serve hot.

Nothing goes better with macaroni and cheese than more cheese, and grated Parmigiano-Reggiano or another variety is a great way to finish fried mac and cheese balls. Sprinkle the grated cheese on top when the balls are still warm. That way, the cheese will melt on the balls and won't fall off when you take a bite. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat. Transfer to a paper towel-lined plate.

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