Creamy Mac and Cheese Balls

I MADE THIS

INGREDIENTS

3 tbsp butter
1 tbsp oil
1 pc small red onion, chopped
1 tbsp garlic, minced
salt to taste
ground black pepper to taste
2 cups macaroni pasta
1 cup chicken broth, plus more as needed
1 can ANGEL KREMQUESO can 370ml
seasoned salt
2 pcs large eggs, beaten and seasoned
breadcrumbs
1 pack bacon slices
oil for frying

 

PROCEDURE

  1. In a pan over medium heat, melt the butter and oil together. Saute the onion and garlic for about 5 minutes and season with salt and pepper.
  2. Add the macaroni pasta and mix for about 2 minutes until everything is coated in the flavored oil. Add the chicken broth and bring to a boil.
  3. Boil with occasional stirring until pasta is half-cooked, about 5 – 6 minutes and most of the broth has been absorbed.. Add the ANGEL KREMQUESO and continue to cook for another 5 -6 minutes until the pasta is al dente. Let cool.
  4. With an ice cream scoop or spoons, portion the cooled mac and cheese into rounded mounds and freeze until firm.
  5. Once firm, dredge the mac and cheese balls in flour, egg, and breadcrumbs.
  6. Wrap the dredged balls in bacon slices and secure into place with toothpicks.
  7. Deep fry in oil over medium-high heat until balls are golden brown and bacon is crispy. (Optional finish by baking in oven/oven toaster at 180 degrees Celsius to brown and crisp bacon more)

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