About the Recipe
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
4 cups peanut oil for frying, or as needed
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 large eggs
3 tablespoons milk
Preparation
Step 1
Gather the ingredients.
Step 2
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.
Step 3
While macaroni is still hot, stir in Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted.
Step 4
Place the macaroni and cheese mixture into a container and refrigerate until firm, about 4 hours.
Step 5
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.
Step 6
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.
Step 7
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.
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