KRAFT CHEESE SQUARES RECIPES

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FRIED MAC AND CHEESE BALLS RECIPE | ALLRECIPES



Fried Mac and Cheese Balls Recipe | Allrecipes image

A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!

Provided by erinrhodes813

Categories     Stovetop Macaroni and Cheese

Total Time 7 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 24 pieces

Number Of Ingredients 16

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
¼ cup milk
1 cup shredded Cheddar cheese
¾ cup pimento cheese spread
1 cup shredded Italian cheese blend
2 cups Italian seasoned bread crumbs
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon white sugar
¼ teaspoon salt
1 pinch cayenne pepper, or to taste
4 eggs
3 tablespoons milk
4 cups peanut oil for frying, or as needed

Steps:

  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
  • While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
  • Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
  • Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
  • Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Nutrition Facts : Calories 543.2 calories, CarbohydrateContent 42.1 g, CholesterolContent 146.5 mg, FatContent 32.3 g, FiberContent 2.2 g, ProteinContent 20.4 g, SaturatedFatContent 14 g, SodiumContent 1204 mg, SugarContent 6.9 g

KETO MACARONI AND CHEESE- WITH LOW CARB ELBOW NOODLES!



Keto Macaroni and Cheese- With Low Carb Elbow Noodles! image

Keto Mac And Cheese is, has, and always will be the ULTIMATE comfort food, and with this recipe you can eat it EVEN when you're keto or low carb!!   Includes a very easy, very cheesy, creamy, sharp cheddar cheese sauce that will satisfy the deepest of mac and cheese cravings :)  One serving is just under 7 g net carbs with the low carb macaroni noodles.  If you want to lower the carbs, just replace the low carb noodles with cauliflower florets (instructions in post)!

Provided by Charisse Thiel

Total Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 10

4 Tablespoons Butter
1/2 teaspoon Arrowroot Flour (totally optional! but helps make a slightly thicker sauce )
3/4 Cup Heavy Cream (or heavy whipping cream)
1/4 Cup Warm Water (can sub low carb fairlife milk for 2 additional carbs)
2 cups of Shredded Sharp or Extra Sharp Cheddar Cheese ( the ‘sharp or extra sharp is Important!)
1/2 teaspoon salt (I use Pink Himalayan Sea Salt) 
1/4 teaspoon Dry Mustard Powder (you can find this at most grocery stores!)
Dash of Paprika
Dash of Onion Powder
1 Package of Great Low Carb Bread Co Elbow Macaroni (or  1/2 – 1 head of cauliflower if you’re not using low carb noodles- SEE NOTE 1 & you might only want to use half a head if it’s big or do a double sized cheese sauce ? )

Steps:

  • ) Boil water and cook your low carb noodles as instructed on the package (boil for 9-10 minutes). 
  • )  Put butter and arrowroot flour (if using) in a large nonstick skillet and constantly whisk together over medium heat until the butter is melted, flour is smoothly mixed in  and the mix is starting to bubble. If you’re omitting the arrowroot flour, just melt the butter until bubbling.    Pour in your heavy cream and warm water and whisk very well.  Let simmer for 1-2 minutes, stirring if needed,  until it starts thickening and bubbling.  Add in all the rest of your cheese sauce ingredients (cheese, seasoning, & salt) and whisk continuously until the cheese fully melts and you have a smooth cheese sauce.  Remove from heat once it’s smooth.  
  • truction-step-3″>3.) Drain your cooked low carb macaroni noodles when  done, and stir them directly into  the cheese sauce.  Stir to coat. Serve immediately! Macaroni and cheese is best when hot.   ? Keep leftovers in the fridge and reheat in the microwave.  After reheated, re-stir the noodles together with sauce if needed before enjoying.  

Nutrition Facts : ServingSize 1/6th of recipe, Calories 393.3, FatContent 31.3 g, CarbohydrateContent 6 g net carbs, ProteinContent 16.15 g

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