Some say Paula Dean makes deep-fried mac n’ cheese balls, too. I don’t know about that, but I guarantee mine are better because mine have bacon in ‘em!
Bacon Mac n’ Cheese balls
1 pound elbow macaroni, cooked
2 quarts cream
2 cups English Cheddar, grated
2 cups Irish Cheddar, grated
1 cup Chevre goat cheese
1 cup mozzarella, grated
1 lb bacon, cooked and crumbled
2 cups panko bread crumbs
In a large sauce pan, reduce the cream by half over medium heat. This should take about 40 minutes or so. Don’t turn the heat too high or the cream will break.
Remove from the heat, add all the cheeses except the mozzarella in small amounts, stirring constantly until all three cheeses have been incorporated into the sauce. Add the macaroni, and let it cool in the fridge for at least 3 hours.
Once the mixture is thick and cool, add the bacon and the mozzarella and stir gently until thoroughly mixed. I use an ice cream scoop to form them into balls, but you can do it however you want. Just don’t make them too much bigger than a golfball or they won’t turn out right.
Coat the balls in panko and then deep fry for 2-3 minutes. Serve immediately so they’re still all hot and melty when you eat ‘em. If you don’t burn your mouth on these, you’re missing out.
