Place the ball into a muffin tin and continue with remaining Mac and cheese. Using a large kitchen scoop, scoop out Mac and cheese and form a ball. Add in 1/4 cup vegan mayo and 1 cup shredded vegan cheddar to the Mac and cheese. They reheat well in the oven or an air fryer.īegin by preparing the mac and cheese according to the instructions. Or fry up the whole batch and reheat the leftovers throughout the week. If you do this, just half breading and batter amounts. This recipe makes a lot of fried mac and cheese so I often leave half the batch in my freezer in a large sealed zip lock for another day. So if you go fussing with the ingredients, and are disappointed with the creaminess of the inside, or the coating on the outside, you were fairly warned. These ingredients are non negotiable if you want an successful final product. You need a thick batter to hold on the dry coating since the fried mac and cheese balls need to be nice and solid before you try and coat them. You need a creamy element, but you also need the shredded cheese mixed in so it melts and adds extra goo when you fry them. Lucky for all of us I have the perfect creamy vegan mac and cheese recipe to make this much easier. The trick to getting these Fried Vegan Mac and Cheese Balls nice and creamy once you fry them, is making sure they the Mac is EXTRA creamy and cheesy before you freeze them.
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