Recipe courtesy of Kardea Brown
Fried Mac 'n' Cheese Bites
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- Level: Intermediate
- Total: 4 hr 20 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 184
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 109 mg
You know your girl loves mac 'n' cheese, so I decided to whip my mac 'n' cheese recipe into something a little more festive: mac 'n' cheese balls. They may seem tricky to make, but believe me, they're easy. All you do is chill the mac 'n' cheese, scoop it into balls, roll it in some panko breadcrumbs, and then fry them up. They're so ooey gooey and delicious.
- Level: Intermediate
- Total: 4 hr 20 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 184
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 109 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer; a small cookie scoop- Cook the macaroni in boiling salted water according to the package directions. Drain and set aside.
- Meanwhile, melt the butter in a medium saucepan over medium-high heat. Whisk in 1 tablespoon flour and cook until foamy, about 1 minute. Whisk in the cream and simmer over medium heat until the mixture thickens. Stir in the cheeses, sour cream, garlic powder, ground mustard, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
- Stir in the cooked macaroni. Transfer the macaroni and cheese to a baking dish coated with cooking spray and spread in an even layer. Cover and refrigerate until chilled and firm, about 3 hours.
- Pour enough oil to reach 2 inches up the side of a Dutch oven. Heat the oil to 350 degrees F. Use a small cookie scoop to shape the macaroni and cheese into thirty-six 2-inch balls.
- Place the remaining 3/4 cup flour in a shallow dish. Whisk the eggs in a separate shallow dish. Stir together the panko, remaining teaspoon smoked paprika and 1 teaspoon each salt and pepper in a third shallow dish.
- Roll each ball in the flour, followed by the eggs, then dredge in the panko mixture. Fry the mac ‘n’ cheese balls in the hot oil, in batches, until golden brown on the outside and hot in the middle, 3 to 4 minutes. Drain on a paper towel-lined rack set in a rimmed baking sheet. Serve hot.
