Description
These Mac’n Cheese Arancini are crispy, golden fried balls filled with creamy mac and cheese. Perfect as a savory appetizer or snack, they combine the comforting flavors of macaroni and cheese with a crunchy breadcrumb coating, garnished with fresh parsley and served with lemon wedges for a zesty finish.
Ingredients
Scale
Mac and Cheese Mixture
- 2 cups cooked elbow macaroni
- 1 cup shredded cheddar cheese
- 2 tablespoons cream cheese
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
Breading Station
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
Frying
- Vegetable oil, for frying
Garnish (optional)
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the mac and cheese mixture: In a large bowl, combine the cooked elbow macaroni, shredded cheddar cheese, cream cheese, and grated parmesan cheese. Season the mixture with salt and pepper to taste. Mix thoroughly until well combined. Cover the bowl and refrigerate for about 30 minutes to let the mixture firm up.
- Set up breading station: Arrange three shallow bowls: one with the all-purpose flour, one with the beaten eggs, and the last one with the panko breadcrumbs. This setup will allow for easy breading of the arancini.
- Shape and bread arancini: Take approximately 2-tablespoon portions of the mac and cheese mixture and roll each into a ball. First, coat each ball in flour, then dip it into the beaten eggs, and finally roll it in the panko breadcrumbs to coat evenly.
- Fry the arancini: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the breaded mac and cheese balls in small batches for about 3-4 minutes or until they turn a golden brown color. Remove the fried arancini with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Garnish with chopped fresh parsley if desired and serve with lemon wedges on the side for an added zest and freshness.
Notes
- Ensure the mac and cheese mixture is well chilled before shaping to make the balls easier to handle and prevent them from falling apart during frying.
- Maintain the oil temperature around 350°F to achieve a crispy exterior without absorbing too much oil.
- You can prepare the mac and cheese mixture a day ahead and refrigerate it for convenience.
- Use panko breadcrumbs for an extra crispy texture compared to regular breadcrumbs.
- Be careful not to overcrowd the frying pan to ensure even cooking and maintain oil temperature.
