Fried bacon macaroni and cheese Balls
There was a lot of hovering when I was making these. Hovering by my brothers lured by the smell of something frying. Hovering by the FH, trying to grab them before I photographed them. And hovering by the dog as I passed them out to everyone.
Fried Macaroni and Cheese Balls have been on my brain lately. I had some delicious mac n cheese balls about a year ago at Bonnie Jean’s, a restaurant specializing in soul food. Then my brother recently visited, making me remember those delicious cheese balls again.
I had a block of cheddar cheese I needed to use up, so it was perfect. I made a huge batch of macaroni and cheese and used some of it to make these mac and cheese balls.
I don’t make macaroni and cheese often, so I don’t have a “go to” recipe. I used a recipe for stove top macaroni and cheese by Alton Brown. My macaroni and cheese didn’t turn out as creamy as I would have liked, but I think that made it a little easier to fry up the balls.
The ones I tried at the restaurant contained some jalapeno peppers for a spicy kick. I didn’t have any peppers to add to my macaroni. But I did have some bacon, which added a nice salty flavor to keep the cheese from getting too plain. I crumbled up some bacon and added it to the macaroni and also added some to the outside breadcrumb coating.
These were gone quicker than it took to make them. No coaxing anyone to eat these. I’ll definitely be making them again. I might try it next time with a different macaroni and cheese recipe. Alton Brown’s macaroni recipe can be found here.
|Fried bacon macaroni and cheese balls|
- For the macaroni and cheese (Alton Brown’s recipe)
- 1/2 pound elbow macaroni (I didn’t have any so I used penne pasta)
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 teaspoon hot sauce
- 1 teaspoon kosher salt
- Fresh black pepper
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
- For the cheese balls
- 6 pieces of cooked bacon, finely chopped or crumbled in a food processor
- 2 cups of bread crumbs
- 1 1/2 cup of flour
- 3 eggs
- Make the macaroni and cheese and let cool until you can handle the mac and cheese with your hands. Add crumbled bacon and stir.
- Take a large spoonful of mac and cheese, enough to form a circle about the size of a golf ball or slightly bigger depending on what size you want your balls to be. Wrap the mac and cheese ball in a piece of saran wrap. Use the saran wrap to firmly squeeze the mac and cheese together and form a ball.
- Then remove saran wrap. Separate flour, egg and breadcrumbs into three bowls. Dunk the ball into a coating of flour, and then dredge it into the egg mixture. Then coat it with the breadcrumb mixture. Repeat again, first with flour, then egg and then bread crumb mixture again. After each dredge, the ball may begin to loosen. Gently squeeze and tighten the mac ball before dreading it into the next bowl.
- Fill a frying pan with enough oil to fry the balls. Turn on medium heat. Once the oil is hot, place the ball into the hot oil. You should need about 30 seconds to 1 minute for each side. Flip so that all sides cook evenly to a light brown. Once done frying, remove from oil and repeat with the next ball.