• Cheyenne Crennan

Ritz Crumb Mac + Cheese Balls

Leftover macaroni and cheese.... is not something we ever have in this house. I don't really know any adults, even those who can make homemade macaroni and cheese, that would turn down a pot of Kraft macaroni and cheese. So, naturally when the kids have mac + cheese for dinner, Matt and I eat the rest out of the pot with the big spoon. We feed each other, it's adorable, the kids make fun of us, whatever, back to making it into balls.

Powered cheese does not do the trick on its own. It does do it's part, especially when you use butter and half n' half instead of milk, but it needs help from a friend. Bring out the fan favorite, good ole shredded cheddar cheese. You follow the boxed directions, but do not just drain the noodles and dump it back into the pot. Get a mixing bowl, use a slatted spoon or a one of those scooping things that you use to get food out of hot oil. It just needs to have small holes and be able to scoop noodles. There is a purpose for this. Pasta water is very necessary, especially if you're mixing it with cheese. Scooping the noodles out instead of draining keeps some of that water, just enough for what we need. Then having the cooked noodles in a new bowl prevents the overcooking.

We follow the boxed instructions and toss in a handful of shredded cheddar too, then let it cool for an hour in the fridge. I have made this with real deal, day old macaroni and cheese and it will work, and be delicious. Making them when they've just cooled it just a next level up. The chicken nugget to the chicken tender from ChickFilA if you will. Grab your ice cream scoop, take out meatball sized (or bigger if you want to, I'm not here to judge you) form them into balls. Toss them around some eggs, roll all around in the smashed up Ritz cracker crumbs them straight into the oil at 350 degrees for 4-5 minutes until golden brown. Bite into them as soon as they won't tear up your mouth insides and just eat all of them and exercise more tomorrow. Treatyoself.

What you need:

1 box of Kraft macaroni and cheese (just the original, no twists or shapes)

a splash of whole milk or half n' half

a handful of mild shredded cheddar cheese

2 sleeves of smashed up Ritz cracker crumbs

2 whisked eggs

salt + pepper to taste

your pot to cool and the mixing bowl to prepare

a slotted spoon

How to make it:

  1. Cook the macaroni and cheese by following box directions

  2. Using a slotted spoon, scoop out the cooked noodles and get them into a mixing bowl

  3. Add in the powdered cheese packet, a handful of shredded cheddar, a good splash of milk or half n' half, salt and pepper to taste

  4. Stir, stir, stir

  5. Let cool in the fridge for 1 hour (or longer if you want to)

  6. Using an ice cream scoop or larger spoon, scoop out meatball (or smaller if you want) portions and form them into balls

  7. Heat oil in a large frying pan, or a fryer to 350 degrees

  8. Toss the mac + cheese balls around the eggs

  9. Roll them around the ritz mix

  10. Cook them in the oil for 4-5 minutes, turning over on all sides if you're using a pan, until golden brown

  11. Let rest for 2-3 minutes, then enjoy!

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