Description
A unique twist on classic comfort food that combines crispy exteriors with gooey cheesy interiors.
Ingredients
Scale
- 2 cups cooked elbow macaroni
- 1 cup shredded cheddar cheese
- 2 tablespoons cream cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
- Fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Begin by combining the cooked elbow macaroni, shredded cheddar cheese, cream cheese, and grated parmesan in a large bowl. Season with salt and pepper to taste, mixing until well-combined. Cover the bowl and refrigerate it for about 30 minutes.
- Prepare your breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and the last one with panko breadcrumbs.
- Scoop out about 2-tablespoon portions of the mac and cheese mixture and roll them into balls. Roll in flour, dip in egg, and coat in breadcrumbs.
- Heat vegetable oil to 350°F. Fry the arancini in small batches for about 3-4 minutes until golden brown. Remove and drain on paper towels.
Notes
Allow the mac and cheese mixture to chill longer if too sticky. Consider double coating the arancini for extra crunch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
Nutrition
- Calories: ~300 per serving
- Sodium: ~500 mg
- Protein: ~10 g