Ingredients
Scale
- 2 cups cooked macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil for frying
- 1 cup canned crushed tomatoes
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon sugar
Instructions
- In a large bowl, mix the cooked macaroni with shredded cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Form the macaroni mixture into small balls, about 1 inch in diameter.
- In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
- Dredge each macaroni ball in flour, dip in the egg, and coat with breadcrumbs. Set aside.
- Heat vegetable oil in a deep fryer or large pot over medium heat until it reaches 350°F (175°C).
- Fry the macaroni balls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- For the creamy tomato sauce, heat olive oil in a saucepan over medium heat. Add crushed tomatoes, heavy cream, dried basil, sugar, salt, and pepper. Simmer for 10 minutes.
- Serve the fried mac and cheese balls hot with the creamy tomato sauce drizzled over them.
Notes
- For a spicy kick, add red pepper flakes to the tomato sauce.
- You can use any type of cheese for a different flavor.
- These can be made ahead of time and frozen before frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 3 balls
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg