Mac 'n' Cheese Balls
Crispy fried mac and cheese balls perfect for game day.
- 12 oz cheese puffs
- 1/4 cup butter
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 8 oz cream cheese
- 1 lb elbow macaroni cooked
- 1 1/2 cups flour
- 3 eggs beaten
- oil for frying
- salt to taste
Crush the cheese puffs finely and set aside.
Place a sauce pan over medium heat. Melt the butter, then add milk, cheddar, mozzarella, and cream cheese. Whisk until the cheeses have melted and the sauce is smooth.
Pour the cheese sauce over the cooked elbow pasta, stirring so the pasta is coated well.
Cover and refrigerate the mac and cheese for at least 2 hours.
Using your hands, take the chilled mac ‘n’ cheese and form it into 1-inch balls.
Dredge the balls in flour, followed by the egg wash and finally coating them in the powdered cheese puffs.
Heat the oil to 350˚F and fry the mac ‘n’ cheese balls until the outside is crispy, about 2 minutes.