Undercover Veggies – Mac and cheese is a great vehicle for serving kids vegetables.Leftover Win – Is it me, or do kids never want the same food the second day? Repurpose yesterday’s mac n cheese in a fun, fresh way.Why You'll Love This Easy Air Fryer Recipe If you have a super picky eater you can cook up some riced cauliflower until soft and add it in the cream cheese. Plus it makes me feel better knowing that they’re getting their nutrients. There’s nothing wrong with a good carb now and then, but why not mix in nutritious veggies? Serving kids dishes like this, that incorporate vegetables into everyday favorites, helps build healthy eating habits for the future. I always aim to make our meals as healthy as possible. What could be more nostalgic and comforting than creamy mac n cheese? Add a vegetable in this easy mac and cheese balls recipe, and mom is a happy camper! You can imagine just how excited my boys were when I came up with this recipe to combine leftover mac n cheese and the perfect crunch.

And Mac N Cheese? Everyone knows that’s a huge staple in any kid’s diet. Nutrition Nutritional data has not been calculated yet.As young eaters build their palates, it seems like nothing satisfies quite like a crunch! Kids love munching on crispy, crunchy textures. Serve with your favorite pasta sauce such as marinara or Alfredo.

Remove them from the oil with a slotted spoon and let drain on paper toweling. Next, roll the balls in the bread crumbs, coating them completely.Īdd the macaroni and cheese balls to the hot oil and cook, turning if needed, until golden brown and heated through, about 5 minutes. Heat the oil in a deep-fryer to 350 degrees F.ĭip each frozen macaroni and cheese ball in the egg wash, turning to coat them completely. Place the bread crumbs in another shallow dish. When ready to cook, beat the eggs and milk together in a shallow dish. Place the pan in the freezer and freeze 8 hours or overnight. Place the balls on a waxed paper lined baking sheet or baking pan. Place the pan in the refrigerator and chill for 2 hours.įorm the macaroni mixture into 2-inch balls using two spoons or an ice cream scoop. Season with salt and pepper as needed.įold the cooked macaroni into the cheese sauce then transfer the macaroni and cheese to a shallow pan. Remove the saucepan from the heat and stir in the Cheddar and Gouda. Cook, stirring constantly, until the sauce thickens, about 4 minutes.

While stirring, slowly add the warm milk and mix until smooth. Whisk the flour into the melted butter and cook, stirring constantly, for 2 minutes. Melt the butter in a saucepan over medium heat. Drain well in a colander and rinse with cold water to chill the pasta. Add the macaroni and cook until al dente. Bring a large pan of salted water to a boil.

Fried mac and cheese balls