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Mac and Cheese Arancini
Written By: Tod Dimmick, cookbook author and editor of

Mac and Cheese Arancini

Serve these to your friends the next time you watch a big game, and they will steal the attention away from the action onscreen.


Prep time: 20 Minutes

Cook time: 15 minutes

Yield: 10-15 balls


2 TB canola oil, plus additional for frying

2 jalapeno peppers

2 cups prepared macaroni and cheese, chilled


1 tsp salt

1 tsp pepper

Dash hot sauce

1/2 cup flour

1 egg, lightly beaten, for egg wash

2 cups seasoned breadcrumbs

More flour if necessary for mixing with mac and cheese


Heat 2 TB of the oil in a small saucepan over medium-low heat.  Clean the peppers, removing the seeds and membranes, and mince.  Cook the minced jalapeno in the oil for 5 minutes, stirring.  Turn off heat

Place the mac and cheese in a bowl, and add the cooked jalapeno peppers, the salt, the pepper, and the hot sauce.  Mix thoroughly.  

Spread the flour on a plate, whisk the egg in a bowl next to the flour, and next to the bowl place another plate with the bread crumbs.  Arrange a double layer of paper towels on a baking tray next to the saucepan for the balls as they come out of the oil.

Add about 1” oil to the saucepan and turn heat to medium. 

Spray your hands with cooking spray to facilitate handling, and make a test ball about golf ball size.  If it does not cling together, add flour, a tablespoon at a time, mix it in, and try again until the mixture holds together.  Roll each ball in the flour, then in the egg wash, and then in the bread crumbs, coating the ball completely. 

When oil temperature reaches about 350F, carefully place mac and cheese balls in the hot oil, making sure that they are not touching.  Roll in the hot oil (a slotted spoon or tongs are handy for this) until each ball is a golden brown all over, about 3 minutes, and then place on the towels to drain.


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