Description
Crispy on the outside and creamy on the inside, these Mac and Cheese Balls are a delightful appetizer or snack. Made from creamy macaroni and cheese rolled into balls, coated in a crunchy Cheez-It crumb crust, and deep-fried to perfection, they offer a comforting and irresistible twist on a classic favorite.
Ingredients
Scale
Main Ingredients
- 1 (28-oz) container Bob Evans Macaroni and Cheese (about 3½ cups)
- ½ cup all-purpose flour
- ½ tsp garlic powder
- Salt & pepper, to taste
- 2 large eggs
- 3 Tbsp honey mustard dressing
- 1½ cups crushed Cheez-It crackers
- Vegetable oil, for frying
Instructions
- Shape the Balls: Using a medium cookie scoop, scoop macaroni and cheese and roll into balls for uniform size and ease of cooking.
- Freeze for Firmness: Place the mac and cheese balls on a parchment paper-lined baking sheet and freeze for 15 to 20 minutes to help them hold their shape during frying.
- Prepare Coatings: Place flour in a shallow dish and season with garlic powder, salt, and black pepper. In another shallow bowl, whisk together the eggs and honey mustard dressing.
- Crush Crackers: Place Cheez-It crackers in the bowl of a food processor and pulse until finely crushed. Transfer the crushed crackers into a separate shallow bowl for coating.
- Coat the Balls: Remove the mac and cheese balls from the freezer. Roll each ball first in the seasoned flour, then dip into the egg mixture, and finally coat thoroughly with crushed Cheez-It crumbs. Place the coated balls back on the baking sheet and return them to the freezer while you heat the oil.
- Heat Oil: Heat vegetable oil in a deep fryer or Dutch oven to 350ºF (175ºC), ensuring there is enough oil to fully submerge the balls for even frying.
- Fry the Balls: Carefully place the coated mac and cheese balls into the hot oil using a fryer basket or cooking spider. Fry them for 4 to 6 minutes until they turn golden brown and crispy on the outside.
- Drain and Serve: Remove the fried balls with a slotted spoon and drain on paper towels to remove excess oil. Garnish with parsley and serve warm for best flavor.
Notes
- Freezing the mac and cheese balls before frying helps maintain their shape and prevents them from falling apart in the oil.
- You can substitute honey mustard with Dijon mustard or a mild BBQ sauce for different flavor profiles.
- Ensure the oil remains at a steady 350ºF to avoid greasy or undercooked balls.
- These can be prepared ahead and frozen; fry directly from frozen when ready to serve.
- Use a slotted spoon or spider to safely remove balls from hot oil.
