Baked Not Fried Mac And Cheese Balls Recipes

Steps:

• Boil water, add macaroni and cook until al dente
• Melt butter in a pan and mix 2 tsp flour into it.
• Add the milk gradually.
• Add both cheeses and cook until melted and the sauce is thick
• Season with salt and pepper.
• Add cooked macaroni and thoroughly cover.
• Refrigerate mixture for one hour.
• Take mixture out and form into balls on another plate.
• Refrigerate for 2 hours.
• Dip the solid balls in egg wash, then breadcrumbs.
• Fry in hot pan of oil until golden brown on both sides.
• Enjoy!

Steps:

• Make sure leftover macaroni and cheese is really cold. I suggest putting it in the freezer for about 20 minutes before preparing. While the macaroni and cheese is chilling in the freezer, get out three bowls. Add flour to one bowl, the egg to another, and the breadcrumbs to the remaining bowl. Whisk the egg slightly to break it up. Season the flour with salt and pepper to taste. Preheat oven to 425°F. Prepare a cookie sheet by lining it with aluminum foil . Drizzle one tablespoon of olive oil on aluminum foil and spread around to coat the foil evenly. When macaroni is chilled, remove from freezer. Scoop a tablespoon amount of macaroni and cheese and roll it around in your hands to make sure the ball is tightly packed. You want each ball to be uniform in size, about 1 or 1.5 inches in diameter. Roll each ball through the flour, then the egg, and lastly the breadcrumbs. Place on prepared cookie sheet. Bake for 10 minutes. Remove cookie sheet from oven, flip the macaroni balls over, and bake another 8-10 minutes, or until golden brown. Serve warm with various condiments and dipping sauces.

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
• While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
• Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
• Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Steps:

• Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
• In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
• Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
• Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
• Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

Steps:

• 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.
• 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.
• Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.
• In a small bowl, whisk together eggs and remaining milk.
• In a separate small bowl, combine breadcrumbs and cornmeal.
• Dip balls into egg mixture, then dredge in breadcrumb mixture.
• In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.
• Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.