RANCH MAC AND CHEESE BALLS
Super cheesy mac 'n' cheese gets a boost from ranch seasoning, and then gets even better: It's deep-fried into crunchy and creamy golden-brown bites.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 16 balls
Number Of Ingredients 14
Steps:
- Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
- Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
- Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
- Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
- Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
- Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.
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
MAC AND CHEESE BALLS RECIPE BY TASTY
Here's what you need: macaroni, butter, flour, milk, cheddar cheese, red leicester, salt, pepper, eggs, breadcrumb
Provided by Tasty
Categories Appetizers
Yield 25 balls
Number Of Ingredients 10
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!
Nutrition Facts : Calories 247 calories, Carbohydrate 25 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, Sugar 1 gram
CHILI MAC 'N' CHEESE POPS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, green bell pepper, ground beef, tomatoes, red kidney bean, green chile, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, lime, whole milk, elbow macaroni, unsalted butter, salt, pepper, grated cheddar cheese, grated cheddar cheese, corn tortilla, all-purpose flour, large eggs, oil, fresh cilantro, bamboo skewers
Provided by Julie Klink
Categories Appetizers
Yield 18 servings
Number Of Ingredients 28
Steps:
- Heat the olive oil in a large skillet over medium heat, until shimmering. Add the onion and cook until caramelized, about 10 minutes.
- Add the green bell pepper and cook until softened, about 3 minutes.
- Add the ground beef, break apart, and cook until no longer pink, about 5 minutes.
- Add the tomato, kidney beans, green chiles, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, and lime juice. Mix thoroughly and let simmer for about 10 minutes. Remove the pan from the heat and set aside until ready to use.
- In a large pot over medium-high heat, add the milk and macaroni. Stir continuously until the milk reaches a simmer and the pasta is cooked.
- Turn off the heat, and stir in the butter, salt, pepper, Monterey Jack, and cheddar cheeses. Mix until all of the ingredients are incorporated.
- Line a 9x13-inch (23x33 cm) casserole dish with parchment paper so the paper is hanging over the sides of the dish.
- Spread a third of the macaroni evenly on to the bottom of the dish and sprinkle half of the cheddar cheese over the top. Spread half of the chili over the cheese. Spread another third of macaroni over the chili, and sprinkle the remaining cup of cheddar cheese on top. Spread the rest of the chili over the cheese. Spread the rest of the macaroni over the chili.
- Cover the casserole dish with a piece of parchment paper. Freeze for at least 6 hours, up to 12 hours.
- Remove the casserole from the dish using the parchment paper to help you pull it out. Place on a work surface.
- Insert 9 skewers into one long side of the casserole 4 inches (10 cm) deep, spacing about 2 inches (5 cm) apart. Repeat on the other long side of the casserole. Cut the casserole in half vertically, then make 8 horizontal cuts in between the skewers.
- Crush the corn chips until they are a coarse sand-like texture, then pour onto a large plate. Put the flour and eggs in separate medium dishes.
- Place one of the pops in the flour, turning to coat on all sides, and tap off the excess flour. Place the pop in the egg and coat until there is no exposed flour. Place the pop in the crushed corn chips and coat. Repeat with the remaining pops.
- Heat the oil in a large pot until the temperature reaches 325˚F (165˚C).
- Fry the skewers 2 at a time for 8 minutes, until browned and crisp.
- Transfer to a wire rack or paper towels to drain.
- Sprinkle with cilantro and serve immediately.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 45 grams, Fat 19 grams, Fiber 4 grams, Protein 21 grams, Sugar 6 grams
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.
AIR FRYER MAC AND CHEESE BALLS
These little mac and cheese balls make great little appetizers or finger food. Kids love them!
Provided by Yoly
Categories Appetizers and Snacks Pasta Appetizer Recipes
Time 3h25m
Yield 24
Number Of Ingredients 11
Steps:
- Pour water into a bowl and bring to a boil over high heat. Stir in macaroni pasta from dinner package. Cook until tender, stirring occasionally, 7 to 8 minutes. Drain; do not rinse. Return to the pot and stir in included cheese sauce, milk, and margarine. Add Cheddar cheese and stir until well combined and cheese is melted.
- Refrigerate macaroni and cheese until firm, 2 hours to overnight.
- Scoop macaroni and cheese into 1 1/2-inch balls and place on a parchment paper-lined cookie sheet. Freeze for 1 hour.
- Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray the basket with nonstick cooking spray.
- Mix panko, bread crumbs, salt, and garlic powder together in a medium bowl. Dip each ball in beaten eggs and then in panko mixture.
- Place mac and cheese balls into the air fryer basket in a single layer, making sure they are not touching; cook in batches if necessary.
- Cook in the preheated air fryer for 6 to 8 minutes. Turn over and fry until golden brown, 3 to 4 minutes more.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 9.3 g, Cholesterol 21.4 mg, Fat 4.2 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 1.6 g, Sodium 227.4 mg, Sugar 1.2 g
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