Crispy Fried Mac Cheese Balls Recipes

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:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender, 7 to 8 minutes. Drain macaroni without rinsing and return to the pot. Add 1/4 cup milk, margarine, and cheese sauce packet; mix until well combined.
• Add Cheddar cheese and remaining 1/2 cup milk to the mac and cheese and stir until Cheddar is melted. Transfer to a bowl with a lid and refrigerate for 2 hours.
• Line a baking sheet with parchment paper. Use an ice cream scoop to form 1 1/2-inch balls out of the cold mac and cheese. Set balls on the prepared baking sheet and freeze for 1 hour.
• Pulse cheese crackers in the bowl of a food processor and until they turn into fine crumbs. Transfer crumbs to a bowl and stir in ranch dressing mix. Place beaten eggs in a separate bowl.
• Preheat air fryer to 360 degrees F (180 degrees C). Spray the basket of the air fryer with cooking spray.
• Dip mac and cheese balls first in egg and then in the cracker mixture to coat. Place in the air fryer basket, adding as many balls as your basket allows without touching, working in batches, if needed. Spray tops of the balls with cooking spray.
• Cook in the preheated air fryer for 10 minutes. Spray the tops of the balls again with cooking spray and cook 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls.

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.