Prep 35 mins
Cook 10 hrs
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.
- 3784.0 ml water
- 4.92 ml salt, divided
- 473.18 ml uncooked elbow macaroni
- 118.29 ml milk
- 44.37 ml milk
- 340.19 g package cheese spread, cubed
- 236.59 ml mozzarella cheese, shredded
- 1.23 ml ground black pepper
- 4 large eggs
- 473.18 ml Italian seasoned breadcrumbs
- 118.29 ml yellow cornmeal
- peanut oil, for frying
- 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.
Very very yummy! I used cappalletti, which I thought might make it easier to shape balls in the end. I made this recipe in stages, I made the macaroni and cheese and refrigerated it, next day I formed the balls and froze them. And there they stayed for a couple of weeks until I was ready to use them, for a Mothers day picnic. Made on the Saturday afternoon, half of them didnt make it until Sunday! We agreed with a previous reviewer that these are especially nice with a dip, the children favoured mayo, but sweet chilli sauce and spicy mango sauce were also popular! I was glad that I made these, and would make them again for friends. Thanks, Lainey!
Made these to share at a park social we have each week, & although the group is small, there was a huge dent made in the bowl of balls I took! AN UNUSUAL & NICE TASTING FINGER FOOD, & I'm happy to keep your recipe on file for much future use! Thanks for sharing! I look forward to trying these with a variety of dips! [Tagged, made & reviewed in Gimme 5 tag]
I had left over mac n cheese so decided to give this fun looking recipe a try and it was great. Served with Honey mustard dipping sauce and that gave it an extra kick that we enjoyed. A different and fun appy that sure raised some interest in this house.