Cooking Instructions
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Step 1
In a large pot of
Water (1.4 L)
add a pinch of
Salt (to taste)
. Bring to a boil, then stir in
Mac and Cheese (1 pckg)
and cook for 7-8 minutes or according to the package directions.
Step 2
Drain the macaroni and bring it back to the same pot. Add
Butter (60 g)
,
Milk (60 mL)
,
Shredded Sharp Cheddar Cheese (40 g)
, and cheese sauce mix. Mix until well combined and the cheese is melted.
Step 3
Transfer to a parchment-lined tray and evenly spread out. Bring it to a freezer for at least 15 minutes or until the mac and cheese is formed. This process will help when you shape the balls.
Step 4
Meanwhile, prepare your comeback sauce. In a small mixing bowl, add
Mayonnaise (115 g)
,
Ketchup (30 g)
,
Hot Sauce (30 mL)
,
Worcestershire Sauce (5 mL)
,
McCormick® Garlic Powder (2 g)
,
Smoked Paprika (as needed)
, and
Ground Black Pepper (as needed)
. Stir to combine. Set aside in the fridge.
Step 5
Prepare the bread station. In 3 separate bowls of
All-Purpose Flour (125 g)
, beaten
Farmhouse Eggs® Large Brown Eggs (3)
, and
Italian-Style Breadcrumbs (120 g)
. Season each bowl with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Bring the mac and cheese out from the freezer. Use an ice cream scoop to take out the mac and cheese. and use a hand to form a ball shape. Repeat until finish all the mac and cheese.
Step 7
In a saucepan, add
Vegetable Oil (1 L)
. Heat the oil to 350 degrees F (180 degrees C).
Step 8
Meanwhile, prepare the mac and cheese balls. Dredge a ball in flour, and shake off excess flour. Then dip in beaten eggs, and coat in bread crumbs. Repeat one more time for double coating. Set aside and repeat with the other balls.
Step 9
Deep fry mac and cheese balls in heated oil for about 1-2 minutes in batches. Do not overcrowd the pot. Once finished, transfer to the paper towel-lined tray.
Step 10
Serve these mac and cheese balls with comeback sauce and enjoy the game!
