Fried Macaroni and Cheese Balls

Fried Macaroni and Cheese Balls This is a recipe from Paula Deen's magazine. Plan ahead, you will need to refrigerate the cheese sauce for 8 hours and the balls freeze for 2 hours. The chilling and freezing time is included in the prep time listed. By Lainey6605 Ingredient: 4 quarts water 1 teaspoon salt, divided 2 cups uncooked elbow macaroni 1/2 cup milk 3 tablespoons milk 1 (12 ounce) packages cheese spread, cubed 1 cup mozzarella cheese, shredded 1/4 teaspoon ground black pepper 4 large eggs 2 cups Italian seasoned breadcrumbs 1/2 cup yellow cornmeal peanut oil, for frying Directions Lightly grease a 13x9-inch baking dish. In large saucepan, bring water and 1/2 t salt to a boil over high heat. Add pasta, and cook 6-8 minutes, or until tender; drain well. In a large bowl, combine hot cooked pasta, 1/2 cup milk, cheese spread, mozzarella cheese, 1/2 teaspoon salt and pepper; stir until cheeses are melted. Spoon into prepared baking dish; cover, and refrigerate 8 hours. Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours. In a small bowl, whisk together eggs and remaining milk. In a separate small bowl, combine breadcrumbs and cornmeal. Dip balls into egg mixture, then dredge in breadcrumb mixture. In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat. Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels. Read more: http://www.cooking-with-us.com/friedmacaroniandcheeseballs.php#ixzz2xqtEMOh4