Thursday, February 6, 2014

Baked Mac and Cheese Balls

I almost feel like this post needs no introduction. Mac and cheese on the inside. Crispy breading on the outside. Does anything else in life even matter? I was inspired to make my own version after gobbling down some of TraderJoe's mac and cheese bites last week, which were delicious by the way. But a bit too greasy for my taste. These turned out perfectly gooey and cheesy without the grease stains, or the guilt. But seriously, what are you waiting for. Make these. Before I come over and make them for you and risk the chance of me eating them all first. 

Baked Mac and Cheese Balls

  • 2-3 cups leftover chilled mac and cheese
  • 1/2 cup whole wheat flour
  • 2 eggs, whisked
  • 1 1/2 cups panko bread crumbs
Remove your leftover mac and cheese from the fridge. Use a large ice cream scooper or tablespoon to measure out the mac and cheese into balls about the size of a golf ball. Pack them tightly using your hands and place them all on a baking sheet.

Place the baking sheet in the freezer and let the mac and cheese balls chill for 20-30 minutes until very cold. 

Preheat oven to 400 degrees F.

Meanwhile, place the flour, eggs, and panko bread crumbs into separate bowls, creating somewhat of an assembly line. Roll the frozen mac and cheese balls into the flour, then the egg, and lastly the panko. Place onto a baking sheet lined with tin foil and continue until you have used all of your mac and cheese.

Bake in the oven for 15-20 minutes until golden brown and cooked through. Be selfish and serve yourself a healthy portion.

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