Fried Mac and Cheese Balls

A kid friendly twist with flavorful mac & cheese - serve on sticks with dipping sauce.

Prep: 20 min | Yield: 16 servings

Ingredients

• 1 (7 ounce) box Betty Crocker™ mac & cheese original
• Margarine and milk called for on mac & cheese box
• 1 cup finely shredded Cheddar cheese (4 ounces)
• 1 1/2 cups Progresso™ Italian style bread crumbs
• Oil for frying

Instructions

1. Make mac and cheese as directed on box.
2. Stir in shredded cheese and 1/2 cup of the bread crumbs.
3. Cover; refrigerate for about 20 minutes or until firm.
4. Line large cookie sheet with cooking parchment paper.
5. Using 1/4 cup measuring cup, scoop mac and cheese mixture into balls; roll in remaining bread crumbs. Place on cookie sheet.
6. Freeze for 30 minutes.
7. In deep fat fryer or heavy saucepan, heat 3 inches oil to 375 degrees F.
8. Fry balls in hot oil in small batches for 1 to 2 minutes or until golden brown.
9. Drain on paper towels.
10. Serve hot with ranch dressing or barbecue sauce, if desired.

Notes

For a flavor boost, stir 1/2 cup fire-roasted tomatoes into the mac and cheese mixture after refrigerating.

Nutrition

Per 1 ball: Calories 150 Calories from Fat 60 Total Fat 6g Saturated Fat 2 1/2g Trans Fat 1/2g Cholesterol 10mg Sodium 330mg Total Carbohydrate 17g Dietary Fiber 0g Sugars 0g Protein 5g

% Daily Value*: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 6%

Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury