There’s a small family owned restaurant near my house called Philly’s. I am addicted to their mac & cheese bites and needed to find a way to make them at home because Philly’s isn’t open 27/4. I also try to bake instead of fry and these mac & cheese balls are perfect. I suppose they are supposed to be for an appetizer or side dish, but frankly nothing else gets eaten when these are made.
Do you know how next day mac & cheese is clumpy & thicker than when it’s fresh? That’s what you want. So, I make 2 batches of mac & cheese and the next day or day after is when I use the left overs to make these balls.
Angie’s Mac & Cheese Balls
Yield – Approximately 20 balls
Preparation Time – 20 minutes
Cooking Time – 20 minutes
- 1 box of mac & cheese (any kind you like)
- 3 eggs
- 1 cup flour
- 2 cups Italian bread crumbs
- 1 tbs olive oil
- Scoop out the cold mac & cheese a squish it up firmly about golf ball size.
- Drizzle the olive oil onto a baking pan, lightly coating.
- Roll the ball in the flour, dunk it in the beaten eggs, and roll it in the bread crumbs.
- Place on baking sheet and bake for 10 minutes at 425
- Flip balls over and bake for another 10 minutes until golden brown
- Serve with dipping sauce.