Yummy Recipe Wednesday! (Fried Mac N Cheese Balls)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you a delicious fried treat. If you’ve never had Fried Mac N Cheese Balls, homemade or store bought, you’re really missing out on something special. For me, I first discovered these at a gas station hot deli of all places. Of course the ones they have there are triangular shaped bites that are clearly a factory made froze product, but delicious none the less. After discovering these I went on a mission to find a recipe that I could use to make them myself and the recipe below is the result of that search. These are obviously so much more delicious than the gas station variety that I used to eat. I know glancing at the ingredients/steps below must make it look like these are hard to make but they’re really quite easy. Give them a try and let me know in the comments below if you thought they were as delicious as I do. Also be sure to check back on Friday for another Gluten Free Friday recipe and if you haven’t do so yet please complete the poll at the top of the sidebar to let me know what you think about the new background.

Fried Mac N Cheese Balls

• 1 (7.25 oz) pkg Macaroni and Cheese Mix
• 2 Tbsp Butter
• 1/4 cup Milk
• 1 cup Shredded Cheddar Cheese
• 3/4 cup Pimento Cheese Spread
• 1 cup Shredded Italian Cheese Blend
• 2 cups Italian Seasoned Bread Crumbs
• 1/2 tsp Paprika
• 1/2 tsp Chili Powder
• 1/2 tsp Ground Black Pepper
• 1/2 tsp White Sugar
• 1/4 tsp Salt
• 1 pinch Cayenne Pepper, to taste
• 4 Eggs
• 3 Tbsp Milk
• 4 cups Peanut Oil, as needed for frying

1. Fill a pot with lightly salted water and bring to a rolling boil over high heat.
2. Stir in the macaroni, and return to a boil; cook uncovered, stirring occasionally, until the macaroni is al dente, about 7 minutes, then drain.
3. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
4. While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted.
5. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
6. Line a baking sheet with parchment paper.
7. Remove the macaroni mixture from the refrigerator and, using a cookie scoop, scoop into balls; place the macaroni balls onto the prepared baking sheet and freeze for at least 2 hours.
8. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
9. Whisk together the bread crumbs, paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside.
10. Beat the eggs with the 3 tablespoons milk in a separate small bowl.
11. Remove the macaroni balls from the freezer and coat then in the egg wash then dredge them in the breading.
12. Fry the macaroni balls in small batches until golden brown, 3 to 5 minutes; drain briefly on a paper towel-lined plate and serve hot.