Ingredients
Scale
- 1 (7.25 ounce) package macaroni and cheese mix
- 2 tablespoons butter
- ¼ cup milk (plus 3 tablespoons for egg wash)
- 1 cup shredded Cheddar cheese
- ¾ cup pimento cheese spread
- 1 cup shredded Italian cheese blend
- 4 cups peanut oil for frying
- 2 cups Italian seasoned bread crumbs
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon white sugar
- ¼ teaspoon salt
- 1 pinch cayenne pepper
- 4 large eggs
Instructions
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in macaroni and return to boil. Cook uncovered, stirring occasionally until macaroni is cooked through but still firm to bite, about 7 minutes. Drain completely.
- Stir butter, ¼ cup milk, and cheese packet from macaroni package into hot pasta. While macaroni is still hot, stir in Cheddar cheese, pimento cheese spread, and Italian cheese blend. Continue stirring until all cheese is completely melted and smooth.
- Place the macaroni and cheese mixture into a container and refrigerate until firm, about 4 hours. This step is crucial for the balls to hold their shape during frying.
- Line a baking sheet with parchment paper. Remove macaroni mixture from refrigerator and using a cookie scoop, scoop into uniform balls. Place mac balls on prepared baking sheet and freeze for at least 2 hours.
- Heat oil in deep fryer or large saucepan to 350°F (175°C). Create breading station by whisking bread crumbs with paprika, chili powder, black pepper, sugar, salt, and cayenne in shallow dish. Beat eggs with 3 tablespoons milk in small bowl.
- Remove mac balls from freezer. Coat each ball in egg mixture, then dredge thoroughly in seasoned breading. Fry in hot oil in small batches until golden brown, 3 to 5 minutes. Drain briefly on paper towel-lined plate and serve immediately while hot.
Notes
- Use a cookie scoop to ensure all mac and cheese balls are the same size for even cooking
- Don’t skip the freezing step as it prevents the balls from falling apart during frying
- Maintain oil temperature at 350°F consistently for the crispiest exterior without overcooking
- Work in small batches when frying to avoid overcrowding and temperature drops
- Double coat the balls if needed for extra crispy results and better cheese containment
Nutrition
- Serving Size: 2 balls