For the macaroni and cheese (Alton Brown’s recipe)
1/2 pound elbow macaroni (I didn’t have any so I used penne pasta)
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
For the cheese balls
6 pieces of cooked bacon, finely chopped or crumbled in a food processor
2 cups of bread crumbs
1 1/2 cup of flour
3 eggs
Instructions
Make the macaroni and cheese and let cool until you can handle the mac and cheese with your hands. Add crumbled bacon and stir.
Take a large spoonful of mac and cheese, enough to form a circle about the size of a golf ball or slightly bigger depending on what size you want your balls to be. Wrap the mac and cheese ball in a piece of saran wrap. Use the saran wrap to firmly squeeze the mac and cheese together and form a ball.
Then remove saran wrap. Separate flour, egg and breadcrumbs into three bowls. Dunk the ball into a coating of flour, and then dredge it into the egg mixture. Then coat it with the breadcrumb mixture. Repeat again, first with flour, then egg and then bread crumb mixture again. After each dredge, the ball may begin to loosen. Gently squeeze and tighten the mac ball before dreading it into the next bowl.
Fill a frying pan with enough oil to fry the balls. Turn on medium heat. Once the oil is hot, place the ball into the hot oil. You should need about 30 seconds to 1 minute for each side. Flip so that all sides cook evenly to a light brown. Once done frying, remove from oil and repeat with the next ball.
Originally Submitted
8/18/2012
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