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Mac ‘N’ Cheeseballs

by Jordan Kenna featured in 25 Mac 'N' Cheese Recipes

Ingredients

for 18 balls

  • 12 oz
    cheese puff (340 g)
  • ¼ cup
    butter (60 g)
  • ½ cup
    milk (120 mL)
  • 2 cups
    shredded cheddar cheese (200 g)
  • 2 cups
    shredded mozzarella cheese (200 g)
  • 8 oz
    cream cheese, 1 block (225 g)
  • 1 lb
    elbow macaroni, cooked (455 g)
  • 1 ½ cups
    flour (190 g)
  • 3 eggs, beaten
  • oil, for frying
  • salt, to taste
    Calories 434
    Fat 25g
    Carbs 37g
    Fiber 1g
    Sugar 2g
    Protein 14g

Estimated values based on one serving size.

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Preparation

  1. Crush cheese puffs into a fine powder and set aside.
  2. In a saucepan over medium heat, add the butter. Once the butter is melted, add milk, cheddar, mozzarella, and cream cheese. Whisk until all the cheese has melted and sauce is smooth.
  3. Pour cheese sauce over cooked pasta, stirring to ensure thorough coverage of the noodles.
  4. Cover and refrigerate the cheese-coated pasta for at least 2 hours, allowing for it to cool completely and for the cheese sauce to bind the pasta together. This recipe also works well with leftover mac ‘n’ cheese.
  5. Using your hands, take the chilled mac ‘n’ cheese and form it into 1-inch (2 ½ cm) balls.
  6. Dredge the balls in flour, followed by egg before finally coating them in the powdered cheese puffs.
  7. Heat the oil to 350˚F (180˚C) and fry the mac ‘n’ cheese balls until the outside is crispy, about 2 minutes. Once done frying, transfer to a wire rack to drain. Lightly sprinkle with salt before serving.
  8. Enjoy!
 

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