Ingredients

• 1 , 7.25 ounce
• 2 tablespoons butter
• 0.25 cups milk
• 1 cup shredded Cheddar cheese
• 0.75 cups pimento cheese spread
• 1 cup shredded Italian cheese blend
• 4 cups peanut oil for frying , or as needed
• 2 cups Italian seasoned bread crumbs
• 0.5 teaspoons paprika
• 0.5 teaspoons chili powder
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons white sugar
• 0.25 teaspoons salt
• 1 pinch cayenne pepper , or to taste
• 4 large eggs
• 3 tablespoons milk

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in macaroni, and return to a boil. Cook, uncovered, stirring occasionally until macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in butter, 1/4 cup milk, and cheese packet from the macaroni and cheese package.
3. 3 While macaroni is still hot, stir in Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted.
4. 4 Place the macaroni and cheese mixture into a container and refrigerate until firm, about 4 hours.
5. 5 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.
6. 6 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Make a breading station: Whisk bread crumbs with paprika, chili powder, black pepper, sugar, salt, and cayenne in a shallow dish; set aside. Beat eggs with 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in egg mixture, and then dredge in breading.
7. 7 Fry the mac balls in hot oil in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Nutrition per serving