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Fried Macaroni and Cheese Balls

By

Paula Deen

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Ingredients

  • 4 quarts water
  • 1 tsp. salt, divided
  • 2 cups uncooked elbow macaroni
  • 1/2 cup plus 3 Tbsp. milk, divided
  • 1 (12 oz) pkg. process cheese spread, cubed
  • 1 cup shredded mozzarella cheese
  • 1/4 tsp. ground black pepper
  • 4 large eggs
  • 2 cups Italian seasoned breadcrumbs
  • 1/2 cup yellow cornmeal
  • Peanut oil for frying

Details

Preparation

Step 1

Lightly grease a 13x9 baking dish.

In a large saucepan, bring water and 1/2 tsp. salt to a boil over high heat. Add pasta, and cook 6 to 8 mins., or until tender; drain well.

In a large bowl, combine hot cooked pasta, 1/2 cup milk, cheese spread, mozzarella cheese, 1/2 tsp. salt, and pepper; stir until cheeses are melted. Spoon into prepared baking dish; cover, and refrigerate 8 hours.

Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.

In a small bowl, whisk together eggs and remaining milk. In a separate small bowl, combine breadcrumbs and cornmeal. Dip balls into egg mixture, then dredge in breadcrumb mixture.

In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 over medium heat. Fry macaroni and cheese balls in batches, 3 to 4 mins. or until golden brown. Drain on paper towels.

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