Macaroni & Cheese Balls [Cooking Video]

You guys, you’re getting TWO recipes in ONE week!! Whaaat?! My favorite part of this lineup is the fact that the Salmon and Cauliflower Rice is super healthy, and these Mac & Cheese Balls are, well… not at all. Woops 🙂
Despite being unhealthy, these little cuties are SO DELICIOUS – if you follow me on Snapchat (lakeshorelady), you saw me dig into them last week as soon as I wrapped this recipe with the lovely Learn To Cook team. The melty cheese, the crispy breadcrumbs, ahhh! You might get a little hungry as you watch this video… but then afterwards you can go get the groceries to make them for your Superbowl Party on Sunday. No really, do it!!

Before we dive into the recipe, I just want to mention my overalls, because they are marked down from $158 to $39 right now! I’m obsessed!! Also, if they don’t have your size left, they have a bunch of other styles on sale, too. If you’ve been thinkin about trying the trend, NOW is the time. You’re welcome.

Now back to cookin!

1 lb elbow macaroni, cooked al dente

3 tbsp butter

3 tbsp flour

1.5 cups milk

3 cups sharp cheddar cheese, freshly shredded

1 tsp salt

pinch of cayenne pepper

Macaroni & Cheese Balls Ingredients
(makes about 30-35 balls)

Leftover Mac & Cheese (from ingredients above or other recipe)

3 cups cheddar cheese, freshly shredded

2 cups AP flour

1 tsp salt

4 large eggs

4 tbsp water

7 cups panko breadcrumbs

Non-stick cooking spray

Heat butter over medium heat in a saucepan. Once melted, add flour and cook, whisking constantly until golden brown. Continuing to whisk, slowly add the milk. Bring to a simmer and allow the mixture to thicken up for about 3 minutes. Season with cayenne and salt. Slowly add the cheese and stir until it all has melted in the sauce is smooth. Taste and adjust seasonings to your preference.

Remove from the heat and add the noodles. Stir until all of the pasta is coated. Transfer macaroni to a  large bowl, cover with plastic wrap and let it sit in the fridge overnight.

Mix your leftover macaroni & cheese (from the recipe above or not!) with the shredded cheddar until thoroughly combined. Form the mixture into 1-2 inch diameter balls and place in a dish that will fit in your freezer. Freeze for 2 hours.

Once the balls are frozen, prepare the dredge. Whisk the water and the egg together. Put flour in a wide-bottomed bowl or plate and whisk in 1/2 tsp salt. Pour the panko breadcrumbs into a similar dish.

Preheat your oven to 425 degrees. Spray a light layer of non-stick spray on two baking sheets. Start by dipping one of the balls in egg wash and then coating in flour. Dip it back in the egg wash and then coat it in breadcrumbs. One down, time for the rest! Spray another light coating of non-stick spray on the balls and pop them into the oven. Cook until they are golden and crispy, about 20 minutes.

Serve with ketchup, ranch, sriracha – or just as is! Happy Superbowl, everyone! Good hustle!