Mac 'n' Cheese Balls
Crispy fried mac and cheese balls perfect for game day.
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 25 minutes
Servings 18
Ingredients
- 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
Instructions
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Crush the cheese puffs finely and set aside.
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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.
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Pour the cheese sauce over the cooked elbow pasta, stirring so the pasta is coated well.
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Cover and refrigerate the mac and cheese for at least 2 hours.
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Using your hands, take the chilled mac ‘n’ cheese and form it into 1-inch balls.
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Dredge the balls in flour, followed by the egg wash and finally coating them in the powdered cheese puffs.
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Heat the oil to 350˚F and fry the mac ‘n’ cheese balls until the outside is crispy, about 2 minutes.