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Mac n’ Me Crazy Cheese Balls

Mac n' Me Crazy Cheese Balls
Prep Time
15 min
Cook Time
15 min
Yields
8 servings

These cheese balls are great served with a marinara sauce!

Recipe courtesy of William Carswell and John O’Malley.

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ingredients

1
cup mozzarella
1
cup Swiss cheese, shredded
1
cup Cheddar cheese, shredded
1
cup white American cheese, shredded
1
cup white Cheddar, shredded
½
cup Parmesan cheese, grated
1
quart heavy cream
2
cups elbow pasta
2
tsp salt
1
tsp pepper
1
cup all-purpose flour
2
cups panko breadcrumbs
4
eggs
canola oil
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directions

Step 1

In a large pot of boiling, salted water, cook the elbow pasta to al dente. See package for instructions.

Step 2

While the pasta is cooking, bring heavy cream to a simmer and slowly add in all cheeses, except for the Parmesan. Stir until smooth and creamy. Season with salt and pepper.

Step 3

Drain pasta and add to cream and cheese mixture. Stir until all pasta is covered. Place in refrigerator for 10-15 minutes.

Step 4

Remove from refrigerator and scoop pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.

Step 5

In 3 separate bowls, place flour, whisked eggs, and breadcrumbs. Roll each individual pasta ball first into flour, then eggs, then roll in breadcrumbs.

Step 6

Fill a deep saucepan with canola oil, enough to fill 3 inches of the pan. Heat the oil until 350ºF. Carefully drop pasta balls into heated oil and fry for about 3 1/2 minutes. Remove and drain balls on paper towel. While still hot, sprinkle with Parmesan cheese and serve.

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