2 cups water
1 teaspoon salt (divided)
2 cups elbow macaroni
1/2 cup milk
12 ounces processed cheese
1 cup mozzarella cheese (shredded)
2 cups crackers
1/2 cup cornmeal
pot of oil
Grease a 9×13 pan. In large saucepan, bring water and 1/2 tsp salt to boil.
Add pasta and cook 6-8 minutes, drain well. In a large bowl, combine hot pasta, 1/2 cup milk, cheeses, 1/2 tsp salt, and pepper. Stir until cheese is melted and then spoon the mixture into prepared baking dish. Cover and refrigerate 8 hours or until firm. Scoop out a large tablespoon of the mixture and roll it into 1” balls and place them on a baking sheet, freeze for 2 hours. In a small bowl, whisk together eggs and remaining milk. In a separate bowl combine crushed crackers and corn meal. Dip the macaroni balls into the egg mixture, and then roll them in the crumb mixture. Heat about 2 to 3 inches of oil in a deep fryer or sauce pan. Fry the macaroni and cheese balls for 3-4 minutes or until golden brown. drain on paper towels.
A totally over the top recipe but my friend swears it’s amazing