Fried Macaroni and Cheese Balls

By cwyorkiex3

Lainey6605's Note:
This is a recipe from Paula Deen's magazine. Plan ahead, you will need to refrigerate the cheese sauce for 8 hours and the balls freeze for 2 hours. The chilling and freezing time is included in the prep time listed.

Ingredients

• 4 quarts water
• 1 teaspoon salt, divided
• 2 cups uncooked elbow macaroni
• 1/2 cup milk
• 3 tablespoons milk
• 1 (12 ounce) package cheese spread, cubed
• 1 cup mozzarella cheese, shredded
• 1/4 teaspoon ground black pepper
• 4 large eggs
• 2 cups Italian seasoned breadcrumbs
• 1/2 cup yellow cornmeal
• peanut oil, for frying

Details

Servings 6
Adapted from food.com

Preparation

Step 1

1.Lightly grease a 13x9-inch baking dish. In large saucepan, bring water and 1/2 t salt to a boil over high heat. Add pasta, and cook 6-8 minutes, or until tender; drain well.

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

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

4.In a small bowl, whisk together eggs and remaining milk.

5.In a separate small bowl, combine breadcrumbs and cornmeal.

6.Dip balls into egg mixture, then dredge in breadcrumb mixture.

7.In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.

8.Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.