Mac N Cheese Croquettes Recipes

SPICY MACARONI & CHEESE CROQUETTES

Steps:

• Prepare Dinner in large saucepan as directed on package. Add shredded cheese, flour, Sriracha sauce and 1 egg; mix well. Spread onto foil-covered rimmed baking sheet. Refrigerate 20 min.
• Whisk remaining eggs and water until blended. Place bread crumbs in shallow bowl. Shape Dinner mixture into 32 (1-1/2-inch) balls. Roll, 1 at a time, in crumbs, then dip in eggs and roll in crumbs again. Return to prepared baking sheet. Discard any remaining eggs and bread crumbs.
• Heat oil in medium skillet on medium-high heat. Add croquettes, in batches; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from skillet with slotted spoon; drain on paper towels. Serve warm.

DEEP-FRIED MACARONI AND CHEESE BITES RECIPE

Steps:

• Gather the ingredients.
• Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.
• Shape the cold macaroni and cheese into small balls.
• In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.
• Dip the mac and cheese balls in breadcrumbs, then into the beaten eggs, and then in crumbs again.
• Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.
• Remove to paper towels to drain; keep warm while making subsequent batches.

MAC AND CHEESE BALLS RECIPE BY TASTY

Steps:

• Boil water, add macaroni and cook until al dente
• Melt butter in a pan and mix 2 tsp flour into it.
• Add the milk gradually.
• Add both cheeses and cook until melted and the sauce is thick
• Season with salt and pepper.
• Add cooked macaroni and thoroughly cover.
• Refrigerate mixture for one hour.
• Take mixture out and form into balls on another plate.
• Refrigerate for 2 hours.
• Dip the solid balls in egg wash, then breadcrumbs.
• Fry in hot pan of oil until golden brown on both sides.
• Enjoy!

FRIED MAC AND CHEESE BALLS

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.

MAC 'N' CHEESE CROQUETTES

Steps:

• Roll macaroni and cheese into bit-sized balls.
• Dredge balls in flour seasoned with salt and pepper.
• Tap off excess flour and dip in eggs, then panko.
• Let balls sit for a few minutes to set crust.
• In a separate bowl, mix together mayo, garlic, and lemon juice to make aioli.
• Heat oil in pan until it reaches 375 degrees.
• Very carefully drop balls into hot oil and fry until golden brown.
• Drain on paper towels.
• Serve croquettes on platter with small bowl of aioli dipping sauce.

BEA'S MAC AND CHEESE CROQUETTES

Steps:

• Using a small ice cream scoop, scoop out portions of the mac and cheese from the casserole you made earlier. Roll them into bite-sized balls, about 1-1/2 inches in diameter, no larger than a golf ball. Dredge the balls in flour seasoned with salt and pepper. Shake or tap the excess flour off the balls. Dip the balls into the egg then into the Panko. Place balls on parchment-lined sheet pan and refrigerate while making your dipping sauce. Refrigeration will set the crust. About 20 minutes before serving, heat the oil in a sauce pan or deep fryer until it reaches 375 degrees F. CAREFULLY drop the balls into the hot oil and fry until golden brown. Do not crowd the pan/fryer or balls will brown unevenly. Drain on paper towels. Serve immediately with dipping sauce.

TRUFFLED MAC 'N' CHEESE

Steps:

• Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.
• Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.

PIMENTO MAC AND CHEESE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
• Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
• Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
• While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
• Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.