In a small bowl, whisk your 3 eggs and your 3 tablespoons of milk. Place the balls on a cookie sheet lined with foil in the freezer for about 45 mins.Ĭompress the balls to make them firmer and tighter and put them back in the freezer. Mine are pretty large (like the Cheesecake Factory) but you could make them bite-size too.
Then shape the cold mac and cheese into balls. In a large glass pan, fold in the macaroni and mix well with the cheese sauce.Ĭhill in the refrigerator for at least 2 hours. Remove from heat and slowly add all of the freshly grated cheeses. Cook on medium heat for about 4 minutes until the sauce thickens. Once it melts, slowly whisk in your flour – stirring out the lumps.Īdd the milk into the mixture. Drain and rinse with cold water and set aside. Slightly under-cook your elbow macaroni according to directions. shredded Italian blend cheese - Fresh Parmesan, Asiago, Romano, Mozzarella, Provolone cheese These are the most delicious balls of fried mac and cheese ever! The outside is light and crispy, and when you break it open, the cheese just oozes out! Hungry yet?! I knew right then I had to find the recipe! And I finally made some… 6 months later, but whatever. My husband and I went to the Cheesecake Factory to celebrate my birthday in July and we tried the deep-fried mac and cheese balls. The additional seasonings also elevated the taste from regular kid meal, to a more sophisticated snack.Recipes, Top Page Deep-Fried Macaroni and Cheese Balls #Recipe We like Barilla’s Marinara with Olive Oil.Įven I enjoyed these Mac-n-Cheese Bites! It was a great finger-friendly snack that everyone loved. Definitely keep a careful watch! Allow to cool slightly and enjoy immediately with a side of marinara or pizza sauce. Place the bites in a prepared deep fryer until golden brown and cooked through center, but not falling apart. This will create a super crunchy coating and is a similar process to how Cuban croquetas are made. Take your mac-n-cheese bites out of the freeze and dredge through your egg wash (beat together the two eggs with about 2 tablespoons of water) and coat the ball with a second layer of bread crumbs. Continue to assemble bites until all the pasta has been used.įreeze for at least two hours, or even overnight. It doesn’t have to be perfect, but do squish the pasta until the pieces feel joined. Scoop out the pasta and, pressing somewhat firmly, form into a ball shape. Scoop out a tablespoon of the mac-n-cheese and place in breadcrumbs, making sure the individual macaronis are coated.
Add Italian seasoning and garlic powder to breadcrumbs and mix to combine. Arrange a cookie sheet with parchment paper. Prepare your space to assemble the bites. You may to leave it in the fridge for a couple hours before starting to handle it.
Once your mac-n-cheese is cooked, allow it to cool completely. Italian seasonings (I used my homemade Italian seasoning blend recipe)īreadcrumbs (I like these salt-free breadcrumbs at ) Use homemade if you’ve got the time or favorite recipe too!ġ box of your favorite mac-n-cheese, cooked according to package direction (or homemade) With a few added seasonings, the boxed stuff tastes more like homemade. We love Annies Organic Macaroni and Cheese varieties that you can get in store or online at Walmart. It’s a time consuming recipe, but for a special occasion or pot luck party, it’s a show stopper! To cut down on time, I used a high quality boxed mac-n-cheese using shells. So when Walmart asked me to share a recipe for Labor Day, Daddy D and I developed this Mac-n-Cheese Deep Fried Bites as kind of a new take on the old soul food staple. Anyway, Daddy D loves mac-n-cheese, so do my kids, and all kinds of Soul Food. To be fair, I didn’t like baked potatoes, vegetables or anything that wasn’t eaten off a bone and sitting on a giant bed of white rice. Am I the only American kid that didn’t grow up eating mac-n-cheese? Actually, as a kid, I hated the stuff and politely refused invitations to eat where mac-n-cheese was being served.
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