Freeze for 1 hour, then transfer to an airtight container or freezer bag and freeze for up to 3 months.
#Easy fried mac and cheese balls how to
Transfer to a plate lined with a paper towel to soak up any excess oil. Fry until golden and crispy on all sides, about 4 minutes. Carefully add the mac and cheese balls, about 4-5 at a time (you will have to fry in batches). Heat oil in a medium saucepan over medium high heat until shimmering and sizzling hot, about 4 minutes. Coat each ball into the eggs and then dredge in panko to fully coat. Place beaten egg into one bowl, and panko breadcrumbs into another bowl. You should get about 18 mac and cheese balls. Scoop out a spoonful of mac and cheese using a cookie scoop and shape into a 1.5-inch ball. How to Make the Best Fried Mac and Cheese Balls You will also Ask for a medium cooking pot or a deep fryer. I prefer the texture of panko breadcrumbs, but you can use regular breadcrumbs as well.
Shape the cold macaroni mixture into 2-inch sized balls and place on a parchment lined sheet tray.Cover with plastic wrap and refrigerate for 2 hours or until cold. Spread the macaroni mixture evenly into a 9-inch by 13-inch pan.Add the pimientos, salt, and red pepper and stir to combine. Reduce the heat to low and stir in the cheeses and mix until melted.
Whisk in the milk and cook 3-4 minutes until the mixture reaches a low boil and thickens. Add 1 tablespoon of the flour and cook 1 minute, stirring with a whisk. Melt the butter in a medium saucepan over medium heat.Drain and rinse the macaroni and set aside. Cook the macaroni according to the package directions.Once the mac and cheese balls are coated, freeze them in an air-tight container. Other good macaroni and cheese options: Gruyère, fontina, and mozzarella. Here, a combination of sharp cheddar and creamy Monterey jack compliment the pimiento peppers.
#Easy fried mac and cheese balls for mac
What's the best cheese for mac and cheese? On the stovetop, you'll notice that it's thicker because per pound, there's much less milk (and still a good amount of cheese) than there typically is in more traditional stovetop and baked versions. This recipe starts with a homemade macaroni and cheese that's intended to be chilled, rolled into a ball, and deep-fried. How does the mac and cheese hold together? The dredging set up is much like the three-part breading situation you're used to when making chicken Parmesan, and using an instant-read or candy thermometer significantly eases the process of frying. Leftovers are unlikely, but if you do have them, it's best to reheat the mac and cheese balls in a 350☏ oven. Though you'll need to plan ahead (the macaroni mixture needs to chill for at least two hours), this recipe is delightfully easy to pull off. With a crunchy potato chip coating and a flavor reminiscent of pimiento cheese dip, these fried mac and cheese balls are an irresistible appetizer that will disappear quickly at any gathering, be it Thanksgiving, the Super Bowl, or fancy dinner party.