Sprinkle on a thin layer of cheese, then pour the custard over it The liquid should come just to the top of the noodles.Spread everything around as evenly as possible. Stir together, letting the noodles start to melt the cheeses. Immediately after draining them, dump the hot noodles into the baking dish.Beat until totally combined, with no streaks of egg. In a large bowl, whisk together the evaporated milk, cream, sour cream, egg, sugar, and all seasonings except paprika.

While the noodles are boiling, prepare your custard. On your stovetop, cook your macaroni in salted water according to the package directions, just past al dente.Place the butter, velveeta, and half of the shredded cheeses in the prepared dish. Cut your butter and velveeta into small cubes. Grate your cheeses and combine together in a large bowl.Grease your 8×8″ square dish and preheat the oven to 350º.Top with some freshly grated cheese. Serve with marinara sauce. They will be a crispy light brown when they are done. One by one, take your mac and cheese balls and dip them in the egg mixture – then roll them in the Panko bread crumbs.Ĭoat each ball really good and fry them in the oil. In another bowl, place your Panko bread crumbs and set aside. In a small bowl, whisk your 3 eggs and your 3 tablespoons of milk. Place the balls on a cookie sheet lined with foil in the freezer for about 45 mins.Ĭompress the balls to make them firmer and tighter and put them back in the freezer. Mine are pretty large (like the Cheesecake Factory) but you could make them bite-size too. Then shape the cold mac and cheese into balls. In a large glass pan, fold in the macaroni and mix well with the cheese sauce.Ĭhill in the refrigerator for at least 2 hours. Remove from heat and slowly add all of the freshly grated cheeses. Cook on medium heat for about 4 minutes until the sauce thickens. Once it melts, slowly whisk in your flour – stirring out the lumps.Īdd the milk into the mixture. Drain and rinse with cold water and set aside. Slightly under-cook your elbow macaroni according to directions. shredded Italian blend cheese - Fresh Parmesan, Asiago, Romano, Mozzarella, Provolone cheese These are the most delicious balls of fried mac and cheese ever! The outside is light and crispy, and when you break it open, the cheese just oozes out! Hungry yet?! I knew right then I had to find the recipe! And I finally made some… 6 months later, but whatever. My husband and I went to the Cheesecake Factory to celebrate my birthday in July and we tried the deep-fried mac and cheese balls. Recipes, Top Page Deep-Fried Macaroni and Cheese Balls #Recipe

Deep fried mac and cheese recipe