Fried Mac 'n Cheese Balls with OPEN PIT

Fried Mac 'n Cheese Balls with OPEN PIT
30 servings, 3 balls each


Ingredients Weights Measures
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, small dice 8 oz. 10 slices
Bulk Dry KRAFT Macaroni & Cheese - 2 pouches
butter, cut up 8 oz. 1 cup
milk 48 fl oz 1-1/2 qt.
panko bread crumbs, divided 9 oz. 3 cups
all-purpose flour 10 oz. 2 cups
eggs, beaten, then strained 10.2 fl oz 6 each
DI GIORNO Shredded Asiago Cheese 8 oz. 1 cup
fresh parsley leaves - 1/2 cup
OPEN PIT Hickory Smoke Barbecue Sauce 40 oz. 1 qt.


COOK bacon just until it starts to turn crisp; drain, reserving 6 Tbsp. drippings (or reserving 3 Tbsp. drippings for trial recipe).

PREPARE Macaroni & Cheese as directed on package, using the butter and milk. Stir in bacon, reserved drippings and 1 cup of the bread crumbs (or 1/2 cup of the bread crumbs for trial recipe).

POUR into full-hotel pan (or into half-hotel pan for trial recipe); cover with foil. Bake in 350ºF standard oven 30 min.; stir. Let stand, covered, until cooled. Refrigerate overnight.

USE #20 scoop to portion macaroni & cheese into 2.5-oz. balls.

SET up a standard breading station of flour, eggs and remaining 2 cups bread crumbs (or remaining 1 cup bread crumbs for trial recipe). Dip balls, 1 at a time, in flour, then egg, then bread crumbs. Let stand until slightly dried.

FOR each serving: Deep fry 3 balls in 350ºF oil 2 min. or until golden brown; drain. Place on serving plate; sprinkle with about 1/2 Tbsp. Asiago cheese. Garnish plate with parsley leaves. Serve with about 2 Tbsp. barbecue sauce.

Kraft Kitchens Tips

Make Ahead
The macaroni & cheese balls can be breaded ahead of time; place in single layer in shallow pan. Cover; freeze at least 6 hours or overnight. When ready to serve, deep fry in 350ºF oil 2 to 2-1/2 min. or until golden brown.
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Nutritional Information

Nutrition Information

Total fat
 23 g
Saturated fat
 10 g
 85 mg
 1460 mg
 69 g
Dietary fiber
 2 g
 21 g
 17 g
Vitamin A
 15 %DV
Vitamin C
 2 %DV
 30 %DV
 15 %DV