Fried Mac and Cheese Balls

Creamy triple-cheese macaroni chilled, scooped into balls, breaded and deep-fried into crisp, gooey bites.

🍳 Cook: 5 min

Ingredients

1 (7.25 oz) package		macaroni and cheese mix
2 tbsp	30 ml	butter
¼ cup	60 ml	milk
1 cup	240 ml	shredded Cheddar cheese
¾ cup	180 ml	pimento cheese spread
1 cup	240 ml	shredded Italian cheese blend
2 cups	480 ml	Italian seasoned bread crumbs
½ tsp	2.5 ml	paprika
½ tsp	2.5 ml	chili powder
½ tsp	2.5 ml	ground black pepper
½ tsp	2.5 ml	white sugar
¼ tsp	1.3 ml	salt
1 pinch		cayenne pepper, or to taste
4		eggs
3 tbsp	45 ml	milk (for egg wash)
4 cups	960 ml	peanut oil, for frying, or as needed

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the ¼ cup milk and the cheese packet from the package.
While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread and Italian cheese blend, and continue to stir until melted. Place the mixture in a container and refrigerate until firm, about 4 hours.
Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator and, using a cookie scoop, scoop into balls. Place the mac balls on the prepared baking sheet and freeze for at least 2 hours.
Heat oil in a deep fryer or large saucepan to 350°F (175°C).
Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, then dredge in the breading.
Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper-towel-lined plate and serve hot.