Fried Mac and Cheese Balls

• Refrigerated

  • 2 Eggs

• Oils & Vinegars

  • 6 cups Canola or peanut oil

• Snacks

  • 2 8.5 ounce kettle brand potato chips

• Other

  • 1 Recipe baked macaroni and cheese or a 9 x 13 pan of your favorite recipe, chilled and refrigerated overnight

Found on foodiecrush.com

Description

Ingredients

• 1 recipe baked macaroni and cheese or a 9 X 13 pan of your favorite recipe, chilled and refrigerated overnight
• 2 8.5 ounce Kettle Brand Potato Chips, any flavor
• 2-3 eggs
• 6 cups canola or peanut oil

Directions

• Make the macaroni and cheese and refrigerate overnight.
• Use a 1½-inch scoop or spoon out about 2 tablespoons macaroni and cheese and shape into 2-inch rounded balls, compressing lightly.
• Place about 2 cups of each flavor of potato chips into their own gallon freezer bags and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as its manageable.
• Pour the crushed chips into a shallow bowl or plate. In another shallow bowl, whisk the two eggs until smooth. Dip the rounded balls into the whisked egg then roll in the potato chips, firmly pressing the chips into the macaroni balls to create a solid crust. Repeat until you have about 10-12 balls.
• Heat the oil in a deep 4-quart pot until the oil registers 350 degrees F on a candy or deep fry thermometer. Fry 6 cheese balls at a time for about 3 minutes 30 seconds or until golden. Drain on paper towels and serve immediately.