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
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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