FRIED MAC AND CHEESE CHEESECAKE FACTORY CALORIES MAC

Continue the process until you have created as many mac and cheese balls as you wish.Now drudge the mac and cheese ball into the flour mixture, then egg, then breadcrumbs, and place on a pan.Just as long as the noodles are sticking together it will work out fine. Don't try for perfection, because it won't happen. Take the chilled mac and cheese out of the refrigerator and cut into 1 x 1 inches blocks.In the third bowl, place the breadcrumbs and wheat bran.In the second bowl, break the egg and slightly scramble it.In the first bowl, combine flour, black pepper, cayenne pepper, garlic powder, and onion powder.Pour the mac and cheese into an 8 x8, 9x9 or and flat pan in the refrigerator to set overnight. The night before you would like to make this dish, cook the box mix of mac and cheese according to the directions on the box.Turn over and fry until golden brown, 3 to 4 minutes more. Cook in the preheated air fryer for 6 to 8 minutes.Place mac and cheese balls into the air fryer basket in a single layer, making sure they are not touching cook in batches if necessary.Dip each ball in beaten eggs and then in panko mixture. Mix panko, bread crumbs, salt, and garlic powder together in a medium bowl.Spray the basket with nonstick cooking spray. Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.Scoop macaroni and cheese into 1 1/2-inch balls and place on a parchment paper-lined cookie sheet.Refrigerate macaroni and cheese until firm, 2 hours to overnight.Add Cheddar cheese and stir until well combined and cheese is melted. Return to the pot and stir in included cheese sauce, milk, and margarine. Cook until tender, stirring occasionally, 7 to 8 minutes. Stir in macaroni pasta from dinner package. Pour water into a bowl and bring to a boil over high heat.Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Heat the oil in a deep-fat fryer to 350 degrees F.Put the balls back into the freezer until you are ready to fry. Dip the frozen balls into the egg wash then into the bread crumbs. Remove the mac and cheese balls from the freezer.

Put the bread crumbs into another shallow bowl. Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl.Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray.Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Remove from the heat, add the cheeses, and stir until melted and smooth season with salt and pepper. Cook until the sauce thickens, about 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps.

Sprinkle the flour into the butter and stir it with a whisk.

In a saucepan, melt the butter over medium heat.

Drain and rinse with cold water to stop the cooking.

Cook the macaroni according to package instructions.

Drain briefly on a paper towel-lined plate serve hot.

Fry the mac balls in small batches until golden brown, 3 to 5 minutes.

Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading. Beat the eggs with the 3 tablespoons milk in a small bowl.

Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish set aside.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Place mac balls on the prepared baking sheet and freeze for at least 2 hours. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls.

Line a baking sheet with parchment paper.

Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.

While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted.

Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Stir in the macaroni, and return to a boil.

Fill a pot with lightly salted water and bring to a rolling boil over high heat.

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