Fried Salsa Verde Macaroni and Cheese Balls | Fried Salsa Verde Macaroni and Cheese Balls are perfect Game Day appetizers with a crispy outside and creamy cheesy southwest mac n cheese on the inside! | Pack Momma | https://www.awickedwhisk.com
Start by bringing a large pot of water to boil. Once boiling, cook pasta following manufacturers instructions. Drain and set pasta aside
Using the same pot, melt butter over medium high heat and add in 2 tbl of flour.
Whisk until combined and then add in milk, salt, pepper and onion powder. Continue to stir until milk reaches a low boil
Once boiling, remove from heat and add in shredded cheese and Pace® Salsa Verde. Stir until cheese is melted and all is well combined
Pour in pasta and stir to combine. Cover and set in refrigerator for at least three hours or until completely chilled. Overnight is best.
Once macaroni is completely cool, remove from refrigerator and set out three bowls / containers. Add 1 1/2 cup flour to one, eggs to another and breadcrumbs in the final bowl.
Using a spoon, scoop out a generous tablespoon of macaroni and roll / smoosh the macaroni into a ball shape. Set aside and repeat using the entire pot of macaroni and cheese
Pour enough vegetable oil into your fryer or a large pot you can heat on the stove. You only need enough to cover the macaroni balls. Bring heat to 350 degrees
While oil is heating, lightly dredge macaroni balls in the flour, then eggs and finally breadcrumbs making sure they are completely covered.
Gently (carefully!) drop balls into the heated oil. Do not overcrowd. Cook for 4-5 minutes or until golden brown. Try one to make sure the inside has completely warmed up and is ooey gooey perfect!
Serve immediately!!
Notes
Cheese is totally your preference but I like combining extra sharp cheddar and cheddar jack together. You can't make a bad decision on this one :)