Mac ’N' Cheeseballs
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Here is what you'll need!
Mac ‘n’ Cheeseballs
Makes 18-20 1-inch balls
INGREDIENTS
12 ounces cheese puffs
¼ cup butter
½ cup milk
2 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 8-ounce block cream cheese
1 pound box of elbow macaroni, cooked
1½ cups flour
3 eggs, beaten
Oil, for frying
Salt, to taste
PREPARATION
- 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 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!
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MUSIC
Bareknuckled_Main
Licensed via Warner Chappell Production Music Inc.
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