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.
FRIED CHEESE BALLS
Tasty party snack that can easily be made and modified for your taste buds.
Provided by connor lightfoot
Categories Cheese Balls
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper or waxed paper.
- Pour bread crumbs, Parmesan cheese, and Cheddar cheese into 3 separate piles on the prepared baking sheet. Combine milk and egg in a bowl and stir until well combined.
- Roll cream cheese into 1-inch balls. Split each ball in half and place sharp Cheddar inside of cheese ball; put it back together and shape cream cheese around the Cheddar cheese. Roll it in Parmesan and Cheddar cheeses until the outside is completely covered. Dip in the milk mixture and roll in bread crumbs until completely covered. Repeat with remaining cream cheese balls.
- Heat oil in a large saucepan to 350 degrees F (175 degrees C). Drop cheese balls in the hot oil and allow to get brown on all sides, 3 to 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 285 calories, Carbohydrate 18.2 g, Cholesterol 64.1 mg, Fat 18.2 g, Fiber 0.8 g, Protein 12.2 g, SaturatedFat 9.4 g, Sodium 619.8 mg, Sugar 2.2 g
FRIED CHEESE BALLS RECIPE
What's better than cheese? Fried cheese balls! Only three ingredients in this easy, cheesy appetizer that's crunchy on the outside while melted and gooey on the inside.
Provided by Rebekah Garcia Kalinowski
Categories Snacks
Time 15m
Number Of Ingredients 6
Steps:
- With an electric mixer or by hand, mix the cheese, egg and cornstarch (or flour) in a large bowl until a soft dough forms. Scoop 2 teaspoons of dough and roll into a ball. If desired, roll balls in cracker crumbs for an extra crispy coating. Refrigerate cheese balls until thoroughly chilled, about 30 minutes. In a medium frying pan, heat oil over high heat (350°F for deep frying). Fry cheese balls until golden brown, turning once, about 30-60 seconds per side. Drain on paper towels. Serve hot with your favorite sauce for dipping.
Nutrition Facts : ServingSize 2 balls, Calories 123 calories, Fat 8 g, Carbohydrate 5 g, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, Sodium 146 mg, Sugar 0 g
FLAVORED CHEESE BALLS
Make all 3 flavors of cheese balls or prepare just 1 or 2, adjusting the ingredients accordingly.
Provided by Martha Stewart
Categories Appetizers
Yield Makes three 4-inch cheese balls
Number Of Ingredients 20
Steps:
- Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
- Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
- Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving. Serve with chips.
- Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. Roll in parsley to coat before serving. Serve with cucumber slices.
BAKED "NOT FRIED" MAC AND CHEESE BALLS
This traditionally fired appetizer is now a bit healthier for you, in this delicious baked version! These are great served with marianara sauce for dipping! Note: The prep time does not include the overnight chilling of the mac and cheese
Provided by carebear18
Categories Lunch/Snacks
Time 1h
Yield 4-6 balls, 6-8 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 412.5, Fat 4.4, SaturatedFat 1.3, Cholesterol 35.6, Sodium 648.2, Carbohydrate 77.4, Fiber 4.8, Sugar 7.6, Protein 16.1
FRIED MACARONI AND CHEESE BALLS
This is a recipe from Paula Deen's magazine. Plan ahead, you will need to refrigerate the cheese sauce for 8 hours and the balls freeze for 2 hours. The chilling and freezing time is included in the prep time listed.
Provided by CookingONTheSide
Categories Cheese
Time 10h35m
Yield 5 1/2 dozen, 66 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease a 13x9-inch baking dish. In large saucepan, bring water and 1/2 t salt to a boil over high heat. Add pasta, and cook 6-8 minutes, or until tender; drain well.
- In a large bowl, combine hot cooked pasta, 1/2 cup milk, cheese spread, mozzarella cheese, 1/2 teaspoon salt and pepper; stir until cheeses are melted. Spoon into prepared baking dish; cover, and refrigerate 8 hours.
- Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.
- In a small bowl, whisk together eggs and remaining milk.
- In a separate small bowl, combine breadcrumbs and cornmeal.
- Dip balls into egg mixture, then dredge in breadcrumb mixture.
- In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.
- Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.
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
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