Best 2 Ranch Mac And Cheese Balls Recipes

RANCH MAC AND CHEESE BALLS

Steps:

• Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
• Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
• Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
• Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
• Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.

CRISPY RANCH MAC AND CHEESE BALLS IN THE AIR FRYER

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender, 7 to 8 minutes. Drain macaroni without rinsing and return to the pot. Add 1/4 cup milk, margarine, and cheese sauce packet; mix until well combined.
• Add Cheddar cheese and remaining 1/2 cup milk to the mac and cheese and stir until Cheddar is melted. Transfer to a bowl with a lid and refrigerate for 2 hours.
• Line a baking sheet with parchment paper. Use an ice cream scoop to form 1 1/2-inch balls out of the cold mac and cheese. Set balls on the prepared baking sheet and freeze for 1 hour.
• Pulse cheese crackers in the bowl of a food processor and until they turn into fine crumbs. Transfer crumbs to a bowl and stir in ranch dressing mix. Place beaten eggs in a separate bowl.
• Preheat air fryer to 360 degrees F (180 degrees C). Spray the basket of the air fryer with cooking spray.
• Dip mac and cheese balls first in egg and then in the cracker mixture to coat. Place in the air fryer basket, adding as many balls as your basket allows without touching, working in batches, if needed. Spray tops of the balls with cooking spray.
• Cook in the preheated air fryer for 10 minutes. Spray the tops of the balls again with cooking spray and cook 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls.