Fried Macaroni and Cheese Balls |
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Prep Time: 35 Minutes Cook Time: 600 Minutes |
Ready In: 635 Minutes Servings: 4 |
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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. 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.
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