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.

• Ready In: 10 hrs 35 mins
• Serves: 66
• Yields: 5 1/2 dozen

Ingredients

• 4  quarts water
• 1  teaspoon salt, divided
• 2  cups  uncooked elbow macaroni
• 1⁄2 cup milk
• 3  tablespoons milk
• 1 (12 ounce) package cheese spread, cubed
• 1  cup mozzarella cheese, shredded
• 1⁄4 teaspoon ground black pepper
• 4  large eggs
• 2  cups  Italian seasoned breadcrumbs
• 1⁄2 cup yellow cornmeal
•  peanut oil, for frying

Directions

1. 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.
2. 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.
3. Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.
4. In a small bowl, whisk together eggs and remaining milk.
5. In a separate small bowl, combine breadcrumbs and cornmeal.
6. Dip balls into egg mixture, then dredge in breadcrumb mixture.
7. In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.
8. Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.