All recipes member Aaron Rhodes , 813 submitted this recipe for fried mac and cheese balls .
She writes it's super cheesy and absolutely one of my faves .
No need for spoons with this mac dish .
Alright , let's get started .
We need to make a batch of macaroni and cheese .
Fill a pot with water and bring it to boil over high heat .
We're using a 7.25 ounce package of macaroni and cheese mix but feel free to use homemade instead , lightly salt the water then stir in the macaroni noodles and cook for about seven minutes .
Drain the noodles into the same pot .
Add two tablespoons of butter , a quarter cup of milk .
We're using 2% here and the cheese packet from the package stir until the butter has melted .
Add the drained hot noodles to the cheese sauce .
Stir in one cup of shredded cheddar cheese , three quarters of a cup of Pimento cheese spread and one cup of shredded Italian cheese blend .
Continue stirring until all the cheese has melted place the prepared macaroni and cheese into a lightly greased large pan or container and refrigerate until firm .
About four hours .
Now line a baking sheet with parchment paper and remove the macaroni from the refrigerator .
Use a cookie scoop about an inch in size to scoop and shape the chilled macaroni and cheese into balls , place the mac and cheese balls into the prepared baking sheet and freeze for two hours .
This will help them retain their shape once fried .
Next heat , four cups of peanut oil or as needed in a large sauce pan or deep fryer to 350 °F .
These are almost ready .
Let's make the coating in a shallow dish .
Whisked together two cups of Italian seasoned bread , crumbs and a half teaspoon of the following .
Paprika chili powder , ground black pepper and white sugar seasoned with a quarter teaspoon of salt in a pinch or to taste of cayenne pepper in a medium bowl .
Whisk four eggs with three tablespoons of milk , remove the mac and cheese balls from the freezer and coat each in the egg wash and dredge in the breading for a thicker coating .
You can coat them twice fry in the heated oil in small batches until golden brown 3 to 5 minutes and drain on paper towels .
These fried mac and cheese balls are definitely worth the effort .
All recipes member pop cook gives them five stars and writes so versatile and the possibilities are endless .
I love adding diced jalape O and spicy pepper , jack cheese