Prep. Time : Cooking Time :
Difficulty : Easy
Yields : About 20
Ingredients :
* 1 Batch Macaroni And Cheese, Prepared As Directed And Well Chilled
Preparation :
Prepare mac'n cheese according to package directions . Place in an airtight container and refrigerate for at least 12 hours , up to 3 days ; I made these after 2 days . Chilling the mac'n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify , and dry out a bit prior to baking the cheese balls . You may be able to speed this process up and shortcut it a bit by freezing the cooked mac'n cheese , but I have not tested it .
About 15 minutes prior to preparing the cheese balls , place the container of mac'n cheese in the freezer for a quick cold blast . Meanwhile , place flour, eggs , and breadcrumbs in 3 separate small bowls ; set aside .
Preheat oven to 425F and line two baking sheets with Silpats , parchment paper , or aluminum foil (line baking sheets with something to save yourself cleanup work) . Drizzle 1 tablespoon olive oil on each baking sheet , smear it around with your hands ; set baking sheets aside .
Remove mac'n cheese from the freezer and using a 1-inch cookie scoop or tablespoon-sized scoop , portion out and shape the balls , taking care not to make them larger than about 1-inch in diameter because after battering and breading , they become much larger in size . Depending on the type of noodles in your mac'n cheese, how cold , or how cheesy the mac'n cheese is , lightly hand-shaping the noodles into balls may be necessary rather than replying solely on a cookie scoop . Roll each ball through the flour, dip briefly in the egg , roll it through the breadcrumbs , and place it on baking sheet . Repeat until all balls have been battered, placing about 10 balls per baking tray .
Bake for 10 minutes (don't be surprised if your smoke detector goes off) , remove trays from oven and add 1 tablespoon of oil to each tray and smear it around , flip balls over , and bake for 7 to 10 minutes , or until browned and golden . Remove from the oven and serve immediately ; optionally serve with Homemade Spicy Mustard , prepared mustard , ketchup , chipotle mayo , or a favorite condiment .
* 1 Batch Macaroni And Cheese, Prepared As Directed And Well Chilled
* 1/2 Cup All-purpose Flour
* 2 Large Beaten Eggs
* 1 Cup Breadcrumbs
* 4 Tablespoons Divided Olive Oil
Preparation :
Prepare mac'n cheese according to package directions . Place in an airtight container and refrigerate for at least 12 hours , up to 3 days ; I made these after 2 days . Chilling the mac'n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify , and dry out a bit prior to baking the cheese balls . You may be able to speed this process up and shortcut it a bit by freezing the cooked mac'n cheese , but I have not tested it .
About 15 minutes prior to preparing the cheese balls , place the container of mac'n cheese in the freezer for a quick cold blast . Meanwhile , place flour, eggs , and breadcrumbs in 3 separate small bowls ; set aside .
Preheat oven to 425F and line two baking sheets with Silpats , parchment paper , or aluminum foil (line baking sheets with something to save yourself cleanup work) . Drizzle 1 tablespoon olive oil on each baking sheet , smear it around with your hands ; set baking sheets aside .
Remove mac'n cheese from the freezer and using a 1-inch cookie scoop or tablespoon-sized scoop , portion out and shape the balls , taking care not to make them larger than about 1-inch in diameter because after battering and breading , they become much larger in size . Depending on the type of noodles in your mac'n cheese, how cold , or how cheesy the mac'n cheese is , lightly hand-shaping the noodles into balls may be necessary rather than replying solely on a cookie scoop . Roll each ball through the flour, dip briefly in the egg , roll it through the breadcrumbs , and place it on baking sheet . Repeat until all balls have been battered, placing about 10 balls per baking tray .
Bake for 10 minutes (don't be surprised if your smoke detector goes off) , remove trays from oven and add 1 tablespoon of oil to each tray and smear it around , flip balls over , and bake for 7 to 10 minutes , or until browned and golden . Remove from the oven and serve immediately ; optionally serve with Homemade Spicy Mustard , prepared mustard , ketchup , chipotle mayo , or a favorite condiment .
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