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Spicy Mac & Cheese Bites
Equipment
- Deep Fryer
Ingredients
- 1 box Kraft Mac & Cheese
- 2 tbsp butter
- ¾ cup pimento cheese spread
- 2 to 3 tbsp diced green chilies
- 2 cups shredded cheddar cheese
- 2 cups Italian seasoned bread crumbs
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp chili powder
- ¼ tsp salt
- 1 pinch cayenne pepper to taste
- 4 eggs
- 2 tbsp milk
- 4 cups vegetable oil for frying (as needed)
Instructions
- Cook macaroni noodles until cooked through but still firm to the bite. Drain. Stir in the 2 tablespoons butter and the cheese packet from the package.
- While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and green chilies. Stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
- Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk the bread crumbs with the paprika, chili powder, black pepper, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
- Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
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