Fried Mac and Cheese Balls
- Fried Mac and Cheese Balls
- Recipe
- Ingredients
- Instructions
A comfort classic that everyone will be fighting for! Crisp on the outside yet so soft, creamy and cheesy on the inside. YESSS!
Guys. I’m alive.
After 3 days and 2 nights in Death Valley, I wasn’t sure if I was going to make it.
But I did.
I won’t get into the details of the sand storm and the 18 degree cold we were sleeping in, BUT!
I will get into this.
Fried mac and cheese balls.
Great for Thanksgiving leftovers.
Or for Game Day.
Works great on either occasions.
Or both.
That way you have a convenient excuse to make this more than once a year.
Recipe
Yield: 12 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Instructions
1. Place macaroni and cheese into the refrigerator until firm, about 3-4 hours.
2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
3. Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.
4. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
5. Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, garnished with chives, if desired.
