Fried Mac and Cheese Balls

Recipe View 5 mins Gather all your ingredients and prepare your workstation. (5 minutes)

Recipe View 10 mins In a medium saucepan, bring lightly salted water to a rolling boil over high heat. Add the macaroni and cook according to package directions, about 7-8 minutes, until al dente. Drain well. (10 minutes)

Recipe View 5 mins Return the drained macaroni to the saucepan. Stir in the butter, 1/4 cup milk, and the cheese packet from the macaroni and cheese mix until smooth and creamy. (5 minutes)

Recipe View 5 mins While the macaroni is still hot, stir in the shredded Cheddar cheese, pimento cheese spread, and Italian cheese blend until everything is melted and well combined. Ensure a smooth, even consistency. (5 minutes)

Recipe View 4 hrs Transfer the mac and cheese mixture to a baking dish or container. Cover tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely firm. (4 hours)

Recipe View 20 mins Line a baking sheet with parchment paper. Using a cookie scoop or spoon, portion the chilled mac and cheese mixture into even-sized balls. Gently roll each portion to create a smooth, round shape. Place the mac and cheese balls on the prepared baking sheet. (20 minutes)

Recipe View 2 hrs Place the baking sheet with the mac and cheese balls into the freezer and freeze for at least 2 hours, or until solid. This step is crucial for preventing the balls from falling apart during frying. (2 hours)

Recipe View 10 mins While the mac and cheese balls are freezing, prepare your breading station. In a shallow dish, whisk together the Italian seasoned bread crumbs, paprika, chili powder, black pepper, sugar, salt, and cayenne pepper (if using). In a separate shallow bowl, whisk together the eggs and 3 tablespoons of milk. (10 minutes)

Recipe View 10 mins Heat the peanut oil in a deep fryer or large, heavy-bottomed saucepan to 350°F (175°C). Use a thermometer to ensure accurate temperature. (10 minutes)

Recipe View 15 mins Remove the frozen mac and cheese balls from the freezer. Working in batches, dip each ball into the egg mixture, allowing any excess to drip off. Then, dredge the ball thoroughly in the bread crumb mixture, ensuring it is fully coated. (15 minutes)

Recipe View 10 mins Carefully lower the breaded mac and cheese balls into the hot oil, working in small batches to avoid overcrowding the fryer. Fry for 2-3 minutes, or until golden brown and crispy on all sides. (10 minutes)

Recipe View 5 mins Remove the fried mac and cheese balls from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Serve immediately while hot and gooey. (5 minutes)