Fried Mac N Cheese Balls with Ham
Total Time45 mins
Skill LevelIntermediate
Servings12
Total Time45 mins
Skill LevelIntermediate
Servings12
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Key IngredientOff the Bone Ham with Natural Juices
AboutPerfect for movie nights, game days, or potlucks, this comfort-classic appetizer with ham will disappear in minutes! Crispy on the outside with creamy & cheesy goodness oozing on the inside. Kick these Mac ‘n’ Cheese Balls up a notch with Kretschmar’s deliciously juicy Off the Bone Ham to add robust meaty flavor, subtle smokiness, and a hint of sweetness. Garnish with fresh chives, serve with your favorite dipping sauce, and watch these tasty bites go!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
1/2 Pound Kretschmar Off the Bone Ham, Diced 2 Tablespoons Fresh Chives, Chopped 1 Package Macaroni and Cheese Mix 2 Tablespoons Butter 1/4 Cup Milk 1 Cup Kretschmar Cheddar Cheese, Shredded 3/4 Cup Pimento Cheese Spread 1/2 Teaspoon Paprika 1/2 Teaspoon Chili Powder 1/2 Teaspoon Black Pepper Ground 1/4 Teaspoon Salt Cayenne Pepper, To Taste 4 Whole Eggs 3 Tablespoons Milk 3 Cups Canola or Vegetable Oil, For Frying or as much as needed
Key IngredientOff the Bone Ham with Natural Juices
Off the Bone Ham with Natural JuicesKey IngredientOff the Bone Ham with Natural Juices
Directions
1FILL a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
2STIR in the Cheddar cheese, pimento cheese spread and Kretschmar Ham dices while the macaroni is still hot and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 2 hours.
3LINE a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator and use a cookie scoop to scoop the macaroni into balls. Place macaroni balls on the prepared baking sheet and freeze for at least 2 hours.
4HEAT oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5WHISK bread crumbs with paprika, chili powder, black pepper and cayenne in a shallow dish and set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in your breading.
6FRY the macaroni and cheese balls in small batches until golden brown, 3 to 5 minutes per batch. Drain briefly on a paper towel-lined plate and serve hot. Dip in sauce of your choice if desired.
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