Fried Mac and Cheese Balls Recipe: Ooey Gooey Fried Awesome

FRIED MAC AND CHEESE BALLS RECIPE

I’ve had fried mac and cheese balls in restaurants before and always loved their texture, the hot and gooey mac and cheese inside, and their ability to make even the worst day seem not that bad. Their crunchy exterior leading to a steaming cheesy, comfort-food inside just makes me smile thinking about it. If you’re worried that fried mac and cheese balls are beyond your skill level, ask yourself these few questions: Can you make mac and cheese? Can you dip frozen items into egg wash and breadcrumbs? Can you fry up some deliciousness? Then you’re ready to make fried mac and cheese balls. They’re simple, exceptionally tasty, and great for impressing friends at parties or enjoying on your couch on Friday nights. For another great fried treat, try the Sweet Potato Fries Recipe. Prep Time:

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Number of Mac and Cheese Balls: 11 Recipe Category: Appetizer, Snack, Fried Fun Treat Recipe Cuisine: American   Ingredients:

• 1 lb elbow macaroni
• 2 TB (Tablespoon) butter
• 2 TB AP flour
• 2 cups warm milk plus 2 TB for the egg wash
• 1 lb shredded cheddar cheese
• 1 lb shredded mozzarella
• Salt and pepper to taste
• 2 large eggs
• 3 cups breadcrumbs
• Vegetable oil for frying (You can use other oils if you would like but it may change the taste. I like to use Mazola Corn Oil because it’s “heart healthy.”)
• Wax paper

Fry it:

• Cook the macaroni in boiling water until it’s al dente (following the package instructions is best)

• When the macaroni is cooked, drain it, and then wash it with cold water
• In a medium saucepan over medium heat, melt the butter

• Add the flour into the butter and stir with a whisk, allow this mixture to cook for 2-4 minutes

• Whisk the warmed milk into the butter/flour mixture and get rid of all lumps

• Cook this mixture until it thickens (about 2-4 minutes) then remove from heat and add both cheeses

• Stir the cheeses  until they are both melted completely into the mixture and season with salt and pepper

• Add the cheese sauce to the macaroni and mix well

• Put the saucepan into the refrigerator to allow the mac and cheese to cool for at least 2 hours
• Shape the chilled mac and cheese into balls the size of your typical meatball and place them onto a pan that’s been lined with wax paper

   

• Place the pan full of  mac and cheese balls into the freezer and allow them to freeze overnight

 

• Beat the eggs and 2 TB of milk together to create the egg wash
• Place the breadcrumbs into a small to medium-sized bowl

• Remove the mac and cheese balls from the freezer and dip each one into the egg wash and then breadcrumbs

• Place the mac and cheese balls back into the freezer for an additional 10 minutes and then fry them up

• Heat the oil to about 350 degrees either in a skillet or deep fryer

• Fry the mac and cheese balls until they are golden brown and the center is steaming (about 5-8 minutes)

• Use a plate covered with a few paper towels to soak up excess grease when removing the mac and cheese balls from the fryer

 

• Inhale the mac and cheese balls until you’ve reached a food coma