Description
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!!
Ingredients
- 1 (7.25 ounce) package macaroni and cheese mix
- 2 tablespoons butter
- ¼ cup milk
- 1 cup shredded Cheddar cheese
- ¾ cup pimento cheese spread
- 1 cup shredded Italian cheese blend
- 2 cups Italian seasoned bread crumbs
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon white sugar
- ¼ teaspoon salt
- 1 pinch cayenne pepper, or to taste
- 4 eggs
- 3 tablespoons milk
- 4 cups peanut oil for frying, or as needed
Instructions
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in macaroni
- and return to a boil. Cook
- uncovered
- stirring occasionally until macaroni is cooked through but still firm to the bite
- about 7 minutes. Drain. Stir in butter
- 1/4 cup milk
- and cheese packet from the macaroni and cheese package.
- While macaroni is still hot
- stir in Cheddar cheese
- pimento cheese spread
- and Italian cheese blend
- and continue to stir until melted.
- Place the macaroni and cheese mixture into 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).
- Make a breading station: Whisk bread crumbs with paprika
- chili powder
- black pepper
- sugar
- salt
- and cayenne in a shallow dish; set aside. Beat eggs with 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer
- coat in egg mixture
- and then dredge in breading.
- Fry the mac balls in hot oil in small batches until golden brown
- 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 7 hrs 10 mins
Servings: 8