Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Stir in the macaroni, and return to a boil.

No need for spoons with this mac dish!! Ingredientsġ (7.25 ounce) package macaroni and cheese mixĤ cups peanut oil for frying, or as neededįill a pot with lightly salted water and bring to a rolling boil over high heat. My kids and fam love this dish any way that I prepare it!! Thanks!Ī fun and easy recipe that the kids and guests will love! It’s super cheesy and absolutely one of my faves. Use the fresh spread that’s usually in the dairy or cheese isle. Although I must say, when it comes to adding the pimento cheese spread, I recommend that you NOT use the Kraft version. I love adding diced jalapeno or maybe some different cheeses. I’ve used this recipe quite a few times and have altered it in many ways. I thought this recipe was awesome… It is so versatile and the possibilities are endless. They DO NOT reheat well just like any mac and cheese. I also dredged them in the egg and breadcrumbs twice to get a nice coating. We all loved them and I will be making them again 😉 Thx for the great recipe!! Something I forgot to add is I skipped the fridge step as the cheese cooled it off enough to just scoop with my large cookie scoop and drop on wax paper. These are rich and the ultimate comfort food, I made them as a side dish but next time I will make them as a main dish. I made my own pimento cheese minus any pimentos (kids would never eat them if I did). Husband loved them just the way they were and he hates mac and cheese. Next time I would like to make it cheesier and maybe even add bacon. Unfortunately, I had to double fry them because initially the middle was still frozen after frying as stated. Thanks for submitting this recipe, Erin! It will be enjoyed again and again! Since I have leftover pimento cheese spread, I may make another batch and keep them frozen. I’ll make the rest in a day or two (or an hour or two). I froze the entire batch (uncoated), then used half the egg and crumbs to coat half the batch. I had to dip and roll twice, but that worked out great. The only problem I had was that the egg froze quickly before the crumbs could stick after the initial dip. We really enjoyed these! I fried them for 4 minutes and they were cooked through.

The recipe is time consuming, but really easy – and a big hit with the boys! Thanks!!

I froze the cheese balls for *just* 2 hours and fried them for 5 minutes per batch (at 3 minutes the middle was slightly frozen, 5 minutes was perfect). YUM! I followed this recipe exactly – except the pimento cheese spread only came in 5oz jars, so that’s what I used.

Easy fried mac and cheese balls