Cheese Puffs Mac ’N’ Cheeseballs

Everything tastes better in ball form. These mac ’n’ cheese balls are no exception. A perfect treat for a summer picnic.

Yields1 Serving

 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

1

Crush cheese puffs into a fine powder and set aside.

2

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.

3

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.

4

Using your hands, take the chilled mac ‘n’ cheese and form it into 1-inch balls.

5

Dredge the balls in flour, followed by egg before finally coating them in the powdered cheese puffs.

6

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.

Related Link: https://www.buzzfeed.com/jordankenna/craving-something-naughty-these-mac-and-cheese-balls-will?utm_term=.kiBv0K5Km0#.tlNdKxLxnK

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

Directions

1

Crush cheese puffs into a fine powder and set aside.

2

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.

3

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.

4

Using your hands, take the chilled mac ‘n’ cheese and form it into 1-inch balls.

5

Dredge the balls in flour, followed by egg before finally coating them in the powdered cheese puffs.

6

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.

Cheese Puffs Mac ’N’ Cheeseballs