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#Vegan fried mac and cheese balls mac

Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

#Vegan fried mac and cheese balls mac

Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Heat the oil in a deep-fat fryer to 350 degrees F.Put the balls back into the freezer until you are ready to fry. Dip the frozen balls into the egg wash then into the bread crumbs. Remove the mac and cheese balls from the freezer. Put the bread crumbs into another shallow bowl. Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl.

Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray.Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Remove from the heat, add the cheeses, and stir until melted and smooth season with salt and pepper. Cook until the sauce thickens, about 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Sprinkle the flour into the butter and stir it with a whisk. In a saucepan, melt the butter over medium heat.

Drain and rinse with cold water to stop the cooking.

Cook the macaroni according to package instructions.

Place frozen mac and cheese balls in the milk until fully submerged, then the flour, then milk again, then bread crumb mixture.

Season panko bread crumbs with about a teaspoon of salt.

In three separate bowls, add flour, one and a half cups flax milk, and panko bread crumbs.

In a large pot on medium heat, add enough oil to cover the balls at least half way.

Cover and place in the freezer for 4-6 hours.

Once solidified, use an ice scream scoop and roll mac and cheese into 6 uniformed balls.

Place mac and cheese in refrigerator for at least 6 hours.

Be sure to omit bread crumbs and chik'n from the recipe

Make the jalapeno mac and cheese according to directions.

We hope you love our vegan fried mac and cheese as nuch as we do! If you make it, take a picture and show us your creations on Instagram at We always love to hear feedback, so leave comments, too!Ĭlick here for the direct link to our vegan jalapeno mac and cheese if you haven’t made it already. If you made our original vegan jalapeno mac and cheese ahead of time, then this recipe is especially easy!! If not, we recommend leaving out the chik’n pieces and the bread crumb topping. It paired perfectly! So perfectly that my neighbor asked for seconds…and thirds (we love ya, Kenny).

I wanted to avoid this common mistake, so I served our vegan fried mac and cheese with a spicy cheese sauce. I hate to waste food, so I decided to use the left overs and make vegan fried mac and cheese! Remember when I said I had a love affair with mac and cheese?Īny time I’d ever tried fried mac and cheese, it always seemed to be lacking creaminess and a certain “cheesiness”. Per usual, I made enough to feed a fucking army. Allow to brown on one side, then turn to brown on the second. Allow your prepared macaroni and cheese to cool and firm up in the refrigerator for at least 2 hours.2. Drop several coated balls into the hot oil. Snack on these crispy mac and cheese balls this National Mac and Cheese Day Ingredients1 box (6 cups) prepared macaroni and cheese1 cup flour2 eggs2 tbsp heavy cream2 cups Panko breadcrumbs Instructions1. Repeat with the remaining macaroni balls. Coat a macaroni ball in the egg wash, shaking off the excess, then roll in the crispy coating. If you can recall, Ashlee and I posted a recipe for vegan jalapeno mac and cheese on the blog just last week. Remove the Mac and Cheese Balls from the freezer. Booze and anything fried make everything better. These next four years might be shitty so I say you drown yourself in a fifth of vodka and make some good ol’ comfort food for the soul. I’m not into politics, but it seems as if a lot of people are pretty pissed off about the outcome of yesterday’s events.