Fried Macaroni and Cheese are crispy croquettes of creamy macaroni and cheese that make a perfect appetizer.
Fried Macaroni and Cheese
By Sue Lau | Palatable Pastime
This has to be one of the most indulgent things I have made…ever. I mean, who would have thought a few short years ago that we would be making deep fried macaroni and cheese balls, but then there they were, appearing online and on menus all over the place.
I actually think it’s great- especially if you are going to have this at your holiday party or as a snack to share among friends when watching football playoffs and whatnot. You know, they won’t let you hog the whole thing, so even if it is indulgent, it’s not that much.
Since it was just Bill and me at the time, I had a number of leftovers which I froze up in a ziplock bag. They bake up nicely if you want to have a couple to go with your supper on the side- I think they go great with barbecue (one of my weaknesses, to be sure), the way you might have hush puppies with your fish.
I hope you like them- I thought they were fantastic. They are made with leftovers of my Swiss Chalet Mac & Cheese (posted a couple days ago). I can’t really say if you can make this with blue box mac and cheese but I would suggest if you do to make sure they compact (to where the air squeezes out of the macaroni) since I think that is the biggest key point in making these. I can’t vouch for their cheese, if it will hold up as nicely as my cheese, but it’s up to you if you want to try something else. Nothing wrong with making my mac and using that one. We liked it. But anyhoo- tomorrow I am posting my recipe for cheese ball pops, another party appie. So I hope to see y’all again then-
Fried Macaroni and Cheese
Makes 20 Mac and Cheese Balls
- 22 ounces leftover chilled macaroni and cheese (I used Swiss Chalet Mac & Cheese leftovers)
- 1-3 cups dry bread crumbs
- Cajun spice
- 2 large eggs, lightly beaten
- 1 tablespoon milk
- cooking oil
- BBQ sauce (for dipping)
- Set up a dipping station with egg wash (beaten egg plus milk) and breading (bread crumbs seasoned with Cajun spice- how much depends on how salty yours is).
- Compress macaroni and cheese into meatball sized balls using your hands.
- Roll balls in egg wash, then in breading.
- Place on a wax paper lined baking sheet and freeze for thirty minutes to several hours.
- Shallow fry frozen mac balls in hot oil for 3-5 minutes, turning gently to brown all sides.
- Drain, then serve with warm bbq sauce for a dip.
From the kitchen of palatablepastime.com
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