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Fried Macaroni And Cheese Balls

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Ingredients

Adjust Servings:
4 quarts water
1 teaspoon salt, divided
2 cups uncooked elbow macaroni
1/2 cup milk
3 tablespoons milk
1 (12 ounce) package cheese spread, cubed
1 cup mozzarella cheese, shredded
1/4 teaspoon ground black pepper
4 large eggs
2 cups italian seasoned breadcrumbs
1/2 cup yellow cornmeal
peanut oil, for frying

Nutritional information

55.1
Calories
19 g
Calories From Fat
2.1 g
Total Fat
1.1 g
Saturated Fat
15.8 mg
Cholesterol
201.5 mg
Sodium
6.2 g
Carbs
0.3 g
Dietary Fiber
0.3 g
Sugars
2.7 g
Protein
77g
Serving Size

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Fried Macaroni And Cheese Balls

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    Cuisine:

    I made my mac & cheese balls out of leftover mac and cheese. I followed the recipe pretty closely but used my own breadcrumbs. I fried them in a little Fry Daddy for just a minute or two and drained on paper bags (the best thing ever for soaking up grease or oil!). My neighbors still haven't stopped jumping for joy over these little morsels. I froze most of them just to snack on whenever. I tried to post a photo but the browser wouldn't work.

    • 655 min
    • Serves 66
    • Easy

    Ingredients

    Directions

    Share

    Fried Macaroni and Cheese Balls, This is a recipe from Paula Deen’s magazine Plan ahead, you will need to refrigerate the cheese sauce for 8 hours and the balls freeze for 2 hours The chilling and freezing time is included in the prep time listed , I made my mac & cheese balls out of leftover mac and cheese I followed the recipe pretty closely but used my own breadcrumbs I fried them in a little Fry Daddy for just a minute or two and drained on paper bags (the best thing ever for soaking up grease or oil!) My neighbors still haven’t stopped jumping for joy over these little morsels I froze most of them just to snack on whenever I tried to post a photo but the browser wouldn’t work , Has anyone tried to bake these instead of frying If so, how did they turn out


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    Steps

    1
    Done

    Lightly Grease a 13x9-Inch Baking Dish. in Large Saucepan, Bring Water and 1/2 T Salt to a Boil Over High Heat. Add Pasta, and Cook 6-8 Minutes, or Until Tender; Drain Well.

    2
    Done

    in a Large Bowl, Combine Hot Cooked Pasta, 1/2 Cup Milk, Cheese Spread, Mozzarella Cheese, 1/2 Teaspoon Salt and Pepper; Stir Until Cheeses Are Melted. Spoon Into Prepared Baking Dish; Cover, and Refrigerate 8 Hours.

    3
    Done

    Roll Macaroni and Cheese Into 1-Inch Balls; Place on a Baking Sheet, and Freeze 2 Hours.

    4
    Done

    in a Small Bowl, Whisk Together Eggs and Remaining Milk.

    5
    Done

    in a Separate Small Bowl, Combine Breadcrumbs and Cornmeal.

    6
    Done

    Dip Balls Into Egg Mixture, Then Dredge in Breadcrumb Mixture.

    7
    Done

    in a Large Dutch Oven, Pour Oil to a Depth of 2 Inches; Heat to 350 Degrees Over Medium Heat.

    8
    Done

    Fry Macaroni and Cheese Balls in Batches, 3-4 Minutes, or Until Golden Brown. Drain on Paper Towels.

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    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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