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Jenn Abadie Scioneaux
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1 box package macaroni and cheese dinner
2 tablespoons butter
3/4 cup pimento cheese spread
2 – 3 tablespoons diced green chilies (I use the canned ones)
2 cups shredded cheddar cheese
2 cups Italian seasoned bread crumbs
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1 pinch cayenne pepper, or to taste
3 tablespoons milk
4 cups vegetable oil for frying, or as needed
Cook macaroni noodles until cooked through but still firm to the bite. Drain. Stir in the 2 tablespoons butter and the cheese packet from the package.
While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and green chilies. 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, 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.
Makes roughly 24 mac balls!