FRIED MAC AND CHEESE BALLS
A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!
Provided by erinrhodes813
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 7h10m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 42.1 g, Cholesterol 146.5 mg, Fat 32.3 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 14 g, Sodium 1204 mg, Sugar 6.9 g
FRIED MACARONI AND CHEESE
As if macaroni and cheese wasnt fattening enough already!!! lol! It really is worth it though! I saw this on food network a while ago. Always KISS THE COOK!
Provided by KISS THE COOK
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut refrigerated macaroni and cheese into slices or bite size pieces.
- Season the flour with cayenne, salt,and pepper.
- Dredge each piece through the flour mixture and gently tap off extra.
- Dip in the egg wash and then coat with the bread crumbs.
- Allow them to rest for 5 minutes so the crust can set.
- Very carefully drop into the oil and fry until golden brown.
- Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath.
- Serve.
- (I like mine with hot sauce! but use your imagination or enjoy as is!).
- In a few days, go to the doctors to check your cholestorol.
- Repeat as needed! Lol just kidding! (Well really i'm not).
FRIED MACARONI-AND-CHEESE BITES
Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 10 dozen
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
- In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
- Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
- Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
- Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
- Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.
FRIED MAC AND CHEESE 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.
DEEP-FRIED MAC & CHEESE SHELLS
I created this deep-fried mac and cheese recipe for my husband. He describes this recipe as "unbelievably delicious" because of the crispy deep-fried coating and the creamy richness on the inside. -Shirley Rickis, Lady Lake, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 20 appetizers (2-1/2 cups dipping sauce).
Number Of Ingredients 12
Steps:
- Cook pastas separately according to package directions for al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook and stir over low heat until blended. Remove from heat., In another large saucepan, combine small pasta shells and half of the cheese mixture; set aside. For dipping sauce, stir 1 cup milk into remaining cheese mixture; keep warm., In a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix bread crumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with scant 1/4 cup pasta mixture. Dip in flour to coat all sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In an electric skillet or a deep fryer, heat oil to 375°. Fry shells, a few at a time, 1-2 minutes on each side or until dark golden brown. Drain on paper towels. Serve with dipping sauce.
Nutrition Facts : Calories 340 calories, Fat 23g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 451mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
FRIED MACARONI AND CHEESE
Make and share this Fried Macaroni and Cheese recipe from Food.com.
Provided by troyh
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook macaroni in water and the salt until tender.
- Drain.
- In a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet.
- Beat the eggs as for scrambled, pour this over the macaroni.
- Fry on medium heat.
- Add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.
Nutrition Facts : Calories 425.7, Fat 21.1, SaturatedFat 7.6, Cholesterol 92, Sodium 443.4, Carbohydrate 43.1, Fiber 1.8, Sugar 1.7, Protein 15.2
FRIED MAC & CHEESE #SP5
Official Contest Entry: Simply Potatoes 5Fix. It is simply great snack food that is easy to prepare. Fried mac & cheese is served in some restaurants and is a favorite with our family.
Provided by Gawhitey
Categories Potato
Time 1h2m
Yield 12 balls, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook Simply Macaroni & Cheese as directed on package.
- After cooked, place the macaroni & cheese in a large bowl (more deep than wide) and mix the green onions. Set aside to cool for about an hour. This will allow the macaroni and cheese to firm up and stick together. May have to let sit longer if not sticking together. (also great when using left over Mac & cheese!).
- Whisk egg until well blended. This will be used to dip your mac & cheese "balls" into so the flour mixture will stick to it for a batter.
- Take the flour and add the steak seasoning to it. Mix well.
- Use an ice cream scoop or round table spoon to form rounded chunks of mac & cheese.
- Gently dip the mac & cheese balls into the egg batter and then roll in the flour. Place into frying oil and fry until slightly golden brown. (approximately 1 minute on medium heat - - be sure to turn on all sides).
- Repeat the process until you have all fried up!
- Makes about 12.
- Enjoy!
Nutrition Facts : Calories 187.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 46.5, Sodium 615.1, Carbohydrate 35.8, Fiber 1.6, Sugar 0.4, Protein 6.4
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FRIED MAC AND CHEESE RECIPE - ALTON BROWN
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4.3/5 (12)Category MainsServings 4Total Time 25 mins
- Heat the oil in a heavy pot or Dutch oven on medium-high heat until it reaches 375°F on a digital instant-read thermometer. Then, turn the heat down to medium.
- Meanwhile, cut the refrigerated mac and cheese into slabs roughly the size and shape of a deck of cards, approximately 1/2-inch squares.
- Combine the flour, salt, pepper, and cayenne in a pie plate. Whisk the egg and water together in a second pie plate. Breadcrumbs go in a third pie plate.
- Dredge each slab of mac and cheese in the flour and tap off as much excess powder as possible. Dip in the egg wash, then coat thoroughly with the breadcrumbs. Set aside on a cooling rack for 5 minutes to set. Ease 3 or 4 pieces into the oil at a time and fry until golden brown, 1 to 1 1/2 minutes per side, flipping once. Remove to a cooling rack set over paper towels. Repeat with remaining squares. Serve hot. I like mine with cold ketchup, but that’s just me.
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