- 1 pkg Mac and cheese mix
- 2 T butter
- 1/4 C milk
- 1 C cheddar cheese, shredded
- 3/4 C pimento cheese spread
- 1 C Italian cheese blend, shredded
- 2 C Italian seasoned bread crumbs
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp ground black pepper
- 1/2 tsp sugar
- 1 pinch cayenne
- 4 eggs
- 3 T milk
- 4 C peanut oil for frying
Fill a pot with salted water and bring to a rolling boil over high heat. Stir in the macaroni, return to boil. Cook uncovered for about 7 minutes. Drain. Stir in 2T butter, 1/4C milk, cheese packet from package.
While the macaroni is hot, stir in cheddar cheese, pimento cheese, Italian cheese, until melted. Place macaroni mixture in refrigerator for at least 4 hours.
Line a baking sheet with parchment paper. Remove mac balls from refrigerator and use a cookie scoop to scoop out balls. Put the balls on the baking sheet and freeze for at least 2 hours.
Heat oil in a deep fryer or large saucepan to 350°.
Whisk breadcrumbs with paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside.
Beat the eggs with the 3T milk in a small bowl. Remove Mac balls from freezer, coat in the egg wash, and dredge in breading.
Fry the Mac balls in small batches until golden 3-5 minutes. Drain briefly on a paper towel- lined plate; serve hot.
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