Fried Mac and Cheese Balls

Ingredients

Contains: egg, milk, wheat, peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (7.25 ounce) package macaroni and cheese mix
• 2 tablespoons butter
• 1/4 cup milk
• 1 cup shredded Cheddar cheese
• 3/4 cup pimento cheese spread
• 1 cup shredded Italian cheese blend
• 2 cups Italian seasoned bread crumbs
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt
• 1 pinch cayenne pepper, or to taste
• 4 eggs
• 3 tablespoons milk
• 4 cups peanut oil for frying, or as needed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the macaroni from the package in a pan of boiling water until just tender, about 8 minutes. Drain well and return to the pot over low heat.

2. Stir in the butter, the milk, and the cheese sauce packet from the mix until smooth. Add the Cheddar, pimento cheese spread, and Italian cheese blend, stirring until fully melted and creamy.

3. Stir in the paprika, chili powder, black pepper, sugar, salt, and cayenne pepper. Spread the mixture on a lined baking sheet, let it cool, then refrigerate about 30 minutes until firm.

4. Scoop the chilled mixture into even portions and roll each into a ball with lightly dampened hands. Return the balls to the refrigerator for 15 minutes to firm up.

5. Whisk the eggs with the 3 tablespoons of milk in a shallow dish. Spread the Italian seasoned bread crumbs in another shallow dish.

6. Dip each ball in the egg mixture, then roll it in the bread crumbs. Repeat the egg and crumb coating once more for a sturdy crust, then chill for 10 minutes.

7. Heat the peanut oil in a deep, heavy pot to 350°F (175°C). Fry the balls in small batches for 2 to 3 minutes, turning, until deep golden brown and the coating is set.

8. Drain the fried balls on a wire rack or paper towels for a minute, then serve hot.