RANCH MAC AND CHEESE BALLS
Super cheesy mac 'n' cheese gets a boost from ranch seasoning, and then gets even better: It's deep-fried into crunchy and creamy golden-brown bites.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 16 balls
Number Of Ingredients 14
Steps:
- Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
- Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
- Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
- Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
- Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
- Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.
MAC AND CHEESE BALLS RECIPE BY TASTY
Here's what you need: macaroni, butter, flour, milk, cheddar cheese, red leicester, salt, pepper, eggs, breadcrumb
Provided by Tasty
Categories Appetizers
Yield 25 balls
Number Of Ingredients 10
Steps:
- Boil water, add macaroni and cook until al dente
- Melt butter in a pan and mix 2 tsp flour into it.
- Add the milk gradually.
- Add both cheeses and cook until melted and the sauce is thick
- Season with salt and pepper.
- Add cooked macaroni and thoroughly cover.
- Refrigerate mixture for one hour.
- Take mixture out and form into balls on another plate.
- Refrigerate for 2 hours.
- Dip the solid balls in egg wash, then breadcrumbs.
- Fry in hot pan of oil until golden brown on both sides.
- Enjoy!
Nutrition Facts : Calories 247 calories, Carbohydrate 25 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, Sugar 1 gram
FRIED MAC AND CHEESE BALLS
A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!
Provided by erinrhodes813
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 7h10m
Yield 8
Number Of Ingredients 16
Steps:
- 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 1/4 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.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 42.1 g, Cholesterol 146.5 mg, Fat 32.3 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 14 g, Sodium 1204 mg, Sugar 6.9 g
MAC 'N' CHEESEBALLS RECIPE BY TASTY
Here's what you need: cheese puff, butter, milk, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, elbow macaroni, flour, eggs, oil, salt
Provided by Jordan Kenna
Categories Snacks
Yield 18 balls
Number Of Ingredients 11
Steps:
- Crush cheese puffs into a fine powder and set aside.
- In a saucepan over medium heat, add the butter. Once the butter is melted, add milk, cheddar, mozzarella, and cream cheese. Whisk until all the cheese has melted and sauce is smooth.
- Pour cheese sauce over cooked pasta, stirring to ensure thorough coverage of the noodles.
- Cover and refrigerate the cheese-coated pasta for at least 2 hours, allowing for it to cool completely and for the cheese sauce to bind the pasta together. This recipe also works well with leftover mac 'n' cheese.
- Using your hands, take the chilled mac 'n' cheese and form it into 1-inch (2 ½ cm) balls.
- Dredge the balls in flour, followed by egg before finally coating them in the powdered cheese puffs.
- Heat the oil to 350˚F (180˚C) and fry the mac 'n' cheese balls until the outside is crispy, about 2 minutes. Once done frying, transfer to a wire rack to drain. Lightly sprinkle with salt before serving.
- Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
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