Fried Mac N Cheese N Hot Dog 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:

• 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:

• Mix together bread crumbs, salt, and pepper. Set aside in a shallow dish.
• Shape macaroni and cheese into 8 balls with a piece of hot dog in the center. Roll in the bread crumb mixture coating well.
• Fry in a pan with 350 degree oil until golden brown. Drain on a paper towel to remove excess oil.
• Serve with every kids best friend -- Ketchup!
• Note: I've also made this before with a piece of Broccoli in the middle, to sneak in something healthy.

Steps:

• The night before you would like to make this dish, cook the box mix of mac and cheese according to the directions on the box. Pour the mac and cheese into an 8 x8, 9x9 or and flat pan in the refrigerator to set overnight.
• Preheat oven to 350.
• Line three bowls on the counter.
• In the first bowl, combine flour, black pepper, cayenne pepper, garlic powder, and onion powder.
• In the second bowl, break the egg and slightly scramble it.
• In the third bowl, place the breadcrumbs and wheat bran.
• Take the chilled mac and cheese out of the refrigerator and cut into 1 x 1 inches blocks. Don't try for perfection, because it won't happen. Just as long as the noodles are sticking together it will work out fine.
• Now drudge the mac and cheese ball into the flour mixture, then egg, then breadcrumbs, and place on a pan.
• Continue the process until you have created as many mac and cheese balls as you wish.
• Bake for 20 to 30 minutes, depending upon how crusty you like them. And remember to flip the balls around every 10 minutes to make sure all sides cook evenly.
• Enjoy!