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Supervisor
Elham AbolFateh

Kitchen

Fried Mac and Cheese Balls

Wednesday 20/September/2017 - 10:20 AM
Sada El Balad

Ingredients
1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
14 cup milk
1 cup shredded Cheddar cheese
34 cup pimento cheese spread
1 cup shredded Italian cheese blend
2 cups Italian seasoned bread crumbs
12 teaspoon paprika
12 teaspoon chili powder
12 teaspoon ground black pepper
12 teaspoon white sugar
14 teaspoon salt
1 pinch cayenne pepper، or to taste
4 eggs
3 tablespoons milk
4 cups peanut oil for frying، or as needed

Directions
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 14 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 macaroni and cheese 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 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 degrees F (175 degrees 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، and then dredge in breading.

Fry the mac balls in small batches until golden brown، 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.


Footnotes
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature، ingredient density، and the specific type of oil used.

Tip
Parchment can be used for easier cleanupremoval from the pan.

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