You know it's so interesting to read about the frozen middles because it was the first thing that crossed my mind before I even started to make the recipe. This is what I did. I fried according to the recipe (about 3 minutes) and nuked them straight away (time depends on the power of your microwave - should only take a few seconds) So the frozen middle wasn't a problem for me. Now for what I think of these. They were good but for some reason I felt at first that I enjoyed my mac n' cheese more without all this extra effort. Although, I have to say...I started to really enjoy them later down the line! I had these with chicken nuggets for a quick lunch. Good recipe and I can see potential in changing the flavour to suit your personal taste by using different cheeses, etc. Thanks for sharing.
I was hoping these would taste like Arby's Mac & Cheesers (I hope they bring those back!) but they didn't really. They were just okay, I don't know. I guess I just set high expectations for this recipe. They are quite time consuming to make, and just not worth the final product. Sorry for the poor review.
I thought this recipe was awesome... It is so versatile and the possibilities are endless. I've used this recipe quite a few times and have altered it in many ways. I love adding diced jalapeno or maybe some different cheeses. Although I must say when it comes to adding the pimento cheese spread I recommend that you NOT use the Kraft version. Use the fresh spread that's usually in the dairy or cheese isle. My kids and fam love this dish any way that I prepare it!! Thanks!
I haven't tried making these yet but could anyone tell me if its possible to bake them rather than deep fry? We don't deep fry too often at our house. If not I guess I will be the first to try this!
If you are concerned about the centers not thawing, try this: line a cookie sheet with waxed paper - add a thin layer of oil. Spread the mac 'n cheese mix about 1/2" thick across the entire sheet. Freeze for 1 hour. Remove, cut into squares or triangles with a pizza cutter, then return to freezer to finish setting up. Not balls, but a very even cooking surface nonetheless
I followed the ingredients exactly I did cut down on the refridgeration time 30 minutes and I froze them for 2 1/2 hours. They were perfect! Reminded me of the same dish at Cheesecake Factory.
We really enjoyed these! I fried them for 4 minutes and they were cooked through. The only problem I had was that the egg froze quickly before the crumbs could stick after the initial dip. I had to dip and roll twice, but that worked out great. I froze the entire batch (uncoated), then used half the egg and crumbs to coat half the batch. I'll make the rest in a day or two (or an hour or two). Since I have leftover pimento cheese spread, I may make another batch and keep them frozen. From freezer to fryer is pretty quick. Thanks for submitting this recipe, Erin! It will be enjoyed again and again!
I went to my local cheese shop and asked them for their advice. They suggested three different cheeses which were wonderful. A gruyère 'soft smelly' cheese and a third I can't remember. I also used panko break crumbs instead of seasoned break crumbs.
These weren't as hard as they seem. I always prep ahead anyway so leaving them in the freezer wasn't a big deal. I didn't bother making pimento cheese just used 2 cups cheddar and added some mayo to the mix (1/4 cup maybe?). I think I'm going to try using plain bread crumbs next time the Italian seasoned ones are a bit too "much" for my liking. Made about 24 like recipe says but I only dredged and fried 8 and left the rest in the freezer for later.
