A comfort classic that everyone will be fighting for! Crisp on the outside yet so soft, creamy and cheesy on the inside. YESSS!
Guys. I’m alive.
After 3 days and 2 nights in Death Valley, I wasn’t sure if I was going to make it.
But I did.
I won’t get into the details of the sand storm and the 18 degree cold we were sleeping in, BUT!
I will get into this.
Fried mac and cheese balls.
Great for Thanksgiving leftovers.
Or for Game Day.
Works great on either occasions.
Or both.
That way you have a convenient excuse to make this more than once a year.
Fried Mac and Cheese Balls
A comfort classic that everyone will be fighting for! Crisp on the outside yet so soft, creamy and cheesy on the inside. YESSS!
Ingredients:
- 3 cups macaroni and cheese, homemade or store-bought
- 2 cups vegetable oil, or more, as needed
- 2 large eggs, beaten
- 1 1/2 cups Panko
- 2 tablespoons chopped fresh chives
Directions:
- Place macaroni and cheese into the refrigerator until firm, about 3-4 hours.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
- Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.
- Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
- Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, garnished with chives, if desired.
Nutrition Facts
Serving Size
Servings Per Container 12
Amount Per Serving
Calories 223.3
Calories from Fat 59.4
% Daily Value*
Total Fat 6.6g
10%
Saturated Fat 1.0g
5%
Trans Fat 0g
Cholesterol 37.6mg
13%
Sodium 195.4mg
8%
Total Carbohydrate 33.0g
11%
Dietary Fiber 1.3g
5%
Sugars 1.8g
Protein 6.8g
14%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
