Fried Macaroni And Cheese Balls - cooking recipe

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
Preparation
    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.
    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.
    Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.
    In a small bowl, whisk together eggs and remaining milk.
    In a separate small bowl, combine breadcrumbs and cornmeal.
    Dip balls into egg mixture, then dredge in breadcrumb mixture.
    In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.
    Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.

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