Crispy Fried Mac and Cheese Bites
Ingredients List
-
1 (7.25 ounce) package macaroni and cheese mix
-
2 tablespoons butter
-
¼ cup milk
-
1 cup shredded Cheddar cheese
-
¾ cup pimento cheese spread
-
1 cup shredded Italian cheese blend
-
4 cups peanut oil for frying, or as needed
-
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, or to taste
-
4 large eggs
-
3 tablespoons milk
Instructions
Start by gathering all the necessary ingredients.
Fill a pot with water and add a pinch of salt. Bring to a rapid boil over high heat. Once boiling, add the macaroni and stir. Let it cook, uncovered, stirring occasionally, until al dente, about 7 minutes. Drain the water, then stir in butter, 1/4 cup milk, and the cheese packet from the mac and cheese box.
While the macaroni is still warm, mix in the Cheddar cheese, pimento cheese spread, and Italian cheese blend. Stir until the cheese has melted completely.
Transfer the macaroni and cheese mixture to a container and refrigerate until firm, around 4 hours.
Line a baking sheet with parchment paper. Take the macaroni mixture from the fridge, and use a cookie scoop to form balls. Arrange the mac balls on the baking sheet and freeze for at least 2 hours.
Heat oil in a deep fryer or large pot to 350°F (175°C). Prepare a breading station: in a shallow dish, combine bread crumbs, paprika, chili powder, black pepper, sugar, salt, and cayenne. Set aside. In a small bowl, beat eggs with 3 tablespoons of milk. Take the frozen mac balls, dip them in the egg mixture, and coat them in the breadcrumb mixture.
Fry the mac balls in hot oil in small batches until they're golden and crispy, about 3 to 5 minutes. Drain briefly on a plate lined with paper towels, and serve hot.
Note from the Editor
The nutritional information provided for this recipe includes the full amount of the breading ingredients. The actual amount of breading consumed will vary. We estimate the oil retention value after frying to be around 10%, but this can vary based on cooking time, temperature, ingredient density, and the type of oil used.
Nutrition Information (per serving)
| 543 | Calories |
| 32g | Fat |
| 42g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 543 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 14g | 70% |
| Cholesterol 147mg | 49% |
| Sodium 1204mg | 52% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 2g | 8% |
| Total Sugars 7g | |
| Protein 20g | 41% |
| Vitamin C 1mg | 1% |
| Calcium 332mg | 26% |
| Iron 3mg | 17% |
| Potassium 265mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5