The nice thing about these is that you can really mix them up and do different things with them. Swapping out the spices and using different dipping sauces is a sure way to keep things interesting. You can even change out your macaroni and cheese and use the different kinds that you can find with three cheeses or broccoli or whatever it is you like. It doesn’t matter what I do to these, my kids always gobble them right up. I usually just start off with a double batch, because they are going to be gone fast!
Check out what they are saying about this recipe over at Recipe Lion:
“This is a great snack to make for your kids or serve at a party. These bite-sized treats are perfect for dipping in your favorite sauce and can be baked in under 20 minutes!”
Serve with ranch, marinara, ketchup, or whatever you like.
Ingredients
1 (6-ounce) package Kraft mac and cheese plus ingredients called for on the package
2 tablespoons vegetable oil, divided
1 cup bread crumbs
2 tablespoons grated Sargento Parmesan
2 tablespoons dry parsley flakes
1/2 teaspoon cayenne pepper, pepper flakes or a seasoned dry herb mix you prefer (see note)
1/2 cup Gold Medal all purpose flour
2 beaten eggs
Instructions
Make the mac and cheese per directions on the box, adding teaspoon cayenne pepper to the mix (if desired). Remove from the cooking pan and store in a 1 quart storage container in the refrigerator at least 8 hours to become very firm – it must be very well chilled before continuing.
When ready to bake, reheat oven to 425 degrees F. Line a baking sheet with foil and rub with at least 1 Tablespoon of the vegetable oil – reserve the rest of the oil.
Place bread crumbs, Parmesan cheese, and dry herbs into a shallow bowl. Place flour into another bowl, and the eggs into a third bowl.
Use a small ice cream scoop or a tablespoon measure to scoop balls of the mac and cheese, one by one forming them in your hands which have been rubbed with the remaining oil. Drop each ball into the flour, then into the egg, then into the bread crumbs, rolling in your oiled hands and then place them an inch apart on the prepared bake pan. Continue until all of the mac and cheese are used you should have about 20 small balls.
Bake for 10 minutes. Check them and continue 7 10 minutes until balls are lightly browned be sure they do not burn on the bottom.
Serve immediately as is or with a dip of your choice.
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Quick Tip: Take it up a notch with Mexican spices and hot salsa for dipping.
Thanks again to Recipe Lion for this kid-friendly and fun recipe.
