Mac and Cheese Balls
- 4 cups vegan macaroni and cheese (homemade or store bought)
- 1 1/ 2 cups Panko bread crumbs
- 1/ 2 teaspoon kosher salt
- 1/ 2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 cup all purpose flour
- 1 cup unsweetened non-dairy milk
- vegetable oil, for frying
- salt, to taste
- 3/ 4 cup shredded vegan mozzarella cheese
- 1/2-1/4 cup unsweetened non-dairy milk
- 1/ 4 teaspoon Cajun seasoning (such as Slap Ya Mama)
Refrigerate the cooked macaroni and cheese until firm, about 3 to 4 hours (preferably overnight).
Once the Mac and cheese is solidified and quite dense, prepare your dredging station. Place the flour in a shallow bowl. Pour the milk into a separate bowl. In a third large shallow bowl, combine the bread crumbs, salt, Italian seasoning and pepper.
Meanwhile prepare the cheese sauce. Add all the sauce ingredients but the milk to a high-powered blender. Blend, adding 1/4 cup milk at a time until desired consistency is achieved. Taste and adjust seasoning. Transfer the cheese sauce to a small pan over low heat, stirring every few minutes, to keep warm.
Scoop about 2 tablespoons of the cold Mac and cheese and roll into1 1/2 - inch balls (you should have about 16). Dredge the balls in flour, then milk, and last into the breadcrumbs, making sure they’re fully coated in each. Repeat until all the balls are coated.
Heat a few inches of oil to 350° F in a large frying pan (if you don't have an oil thermometer you can sprinkle in a couple of breadcrumbs and if they sizzle immediately the oil is ready).
Working in batches, add the balls to the hot oil and fry until golden brown and crispy, turning them occasionally to fry them evenly on all sides, about 4 to 6 minutes total. Transfer the fried macaroni and cheese balls to a paper towel lined plate and repeat until all the balls are fried.
Serve the Mac and cheese balls with the cheesy sauce and a generous sprinkle of vegan bacon bits (McCormick Bac’n Pieces are accidentally vegan). Enjoy!