A 5-year-old family recipe was used to create this marinade for the steak. I’ve become well-known in our small group as a result of this short period, but I’ve never revealed it to anyone before.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 40 mins |
| Servings: | 24 |
| Yield: | 24 balls |
Ingredients
- 1 (7.25 ounce) package macaroni and cheese dinner mix (such as Kraft)
- ¼ cup milk
- 4 tablespoons margarine
- ¾ cup shredded sharp Cheddar cheese
- nonstick cooking spray
- 2 large eggs, beaten
- ½ cup panko bread crumbs
- ½ cup seasoned bread crumbs
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Bring a large pot of water to a boil over high heat. Cook macaroni pasta from the dinner package in boiling water, stirring occasionally, until tender, 7 to 8 minutes. Drain; do not rinse. Return pasta to the pot.
- Stir cheese sauce from the dinner package, milk, and margarine into pasta. Mix in Cheddar cheese until well combined and cheese is melted. Transfer macaroni and cheese to a bowl and refrigerate until firm, 2 hours to overnight.
- Scoop chilled macaroni and cheese into 1 1/2-inch balls and place on a parchment paper-lined baking sheet. Freeze for 1 hour.
- Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer’s instructions. Spray the basket with nonstick cooking spray.
- Place beaten eggs in a bowl. Mix together panko, bread crumbs, salt, and garlic powder in a shallow bowl.
- Dip each frozen macaroni and cheese ball in beaten eggs, then press in bread crumb mixture to coat. Place coated balls into the prepared air fryer basket in a single layer with space between; cook in batches if necessary.
- Cook in the preheated air fryer for 6 to 8 minutes. Turn over and fry until golden brown, 3 to 4 minutes more.
- Dotdash Meredith Food Studios
- Prepare macaroni and cheese mix according to individual package instructions.
Nutrition Facts
| Calories | 87 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 227 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
They were “Bussin Bussin” from the mouth of my 14 year old niece.
I did it in a convection oven and I worked really well.
These were very easy to make and very good! Next time though I will use Velveeta cheese because it melts much better than shredded cheese. These would be perfect appetizers for a party.
Easy to make and a nice comfort food.