1/5 Photos of Fried Macaroni and Cheese Balls
10 hrs 35 mins
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.
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Units: US | Metric
- 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
- 1Lightly 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.
- 2In 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.
- 3Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.
- 4In a small bowl, whisk together eggs and remaining milk.
- 5In a separate small bowl, combine breadcrumbs and cornmeal.
- 6Dip balls into egg mixture, then dredge in breadcrumb mixture.
- 7In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.
- 8Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.
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Nutritional Facts for Fried Macaroni and Cheese Balls
Serving Size: 1 (77 g)
Servings Per Recipe: 66
- Amount Per Serving
- % Daily Value
- Calories 55.1
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 1.1 g
- Cholesterol 15.8 mg
- Sodium 201.5 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.3 g
- Sugars 0.3 g
- Protein 2.6 g