The Texas BBQ Forum

Well I finally got around to making these.
Well worth the wait. 1.5 lbs of Mac n cheese, let cool to room temp.
Scooped a few cup fulls into the Nutri Bullet to make them manageable when it came time to roll them like meatballs.
Stuck Em in the freezer for 25 minutes and then egged and breadcrumbed them. Back in the icebox for another 15 minutes and into the hot fryer til golden brown !
Good 2 a.m snack.

If those be in my house they'd be long gone before 2 am

Going have to try those


Bill

They were great !!

Heads up tho....make sure u pack the balls as tight as u can. If you get lazy with any ( like I did ) they will blow apart on ya before they brown up lol !

I lost about half a dozen, grrrrr...

Other than that, I hit them with S&P and Old Bay as soon as they came out of the fryer.
Recipe says to let the Mac n cheese hit room temp and then roll em... NOT !!!

No matter what I tried, they would Not hold any shape so I thought I'd put then in the Nutri Bullet and that was the key.
Almost like a paste, just don't overdo it.

Danged sure looks larapin

Never thought about doing that.

thanks for sharing...

Thanks for the in-depth prep info, too!

U bet guys, let me know if u try it ok ?