1/2 Photos of 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
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- 1The 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.
- 2Preheat oven to 350.
- 3Line three bowls on the counter.
- 4In the first bowl, combine flour, black pepper, cayenne pepper, garlic powder, and onion powder.
- 5In the second bowl, break the egg and slightly scramble it.
- 6In the third bowl, place the breadcrumbs and wheat bran.
- 7Take 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.
- 8Now drudge the mac and cheese ball into the flour mixture, then egg, then breadcrumbs, and place on a pan.
- 9Continue the process until you have created as many mac and cheese balls as you wish.
- 10Bake 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.
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Nutritional Facts for Baked "not Fried" Mac and Cheese Balls
Serving Size: 1 (87 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 412.4
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 1.3 g
- Cholesterol 35.6 mg
- Sodium 648.2 mg
- Total Carbohydrate 77.3 g
- Dietary Fiber 4.8 g
- Sugars 7.6 g
- Protein 16.0 g