Fried Macaroni and Cheese Balls

5.0(15)

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.

by CookingONTheSide·published 2008-01-03

Open original recipe

Cheese

Servings

5 1/2 dozen, 66 serving(s)

Total time

10h 35m

prep 35 min

Calories / serving

55 kcal

Ingredients (12)

serves

4 quarts waterwater
1 teaspoon salt, dividedsalt
2 cups uncooked elbow macaronimacaroni
1/2 cup milkmilk
3 tablespoons milkmilk
1 (12 ounce) package cheese spread, cubedcheese-spread
1 cup mozzarella cheese, shreddedmozzarella
1/4 teaspoon ground black pepperpepper
4 large eggsegg
2 cups Italian seasoned breadcrumbs
1/2 cup yellow cornmealcornmeal
peanut oil, for fryingpeanut-oil

Instructions (8 steps)

01Lightly 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.
02In 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.
03Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.