Ultimate Fried Salsa Verde Mac and Cheese Balls: Your Go-To Game Day Appetizer
Get ready to elevate your appetizer game with a truly spectacular dish: Fried Salsa Verde Mac and Cheese Balls! Imagine perfectly cooked macaroni and cheese, infused with a vibrant kick of salsa verde, then expertly fried to a golden, crispy perfection. These aren’t just any mac and cheese balls; they are a bold, flavor-packed sensation designed to be the star of your next game day party or gathering. And the best part? They are surprisingly simple to create, making them an achievable culinary win for any home cook.
Friends, prepare yourselves, because this recipe is an absolute game-changer. It’s the kind of fun, crave-worthy football food that brings smiles to everyone’s faces. The combination of creamy, cheesy pasta and the zesty, tangy notes of salsa verde, all encased in a crunchy exterior, creates an irresistible bite. You absolutely have to try these and watch your guests be wowed!
The Secret Ingredient: Pace® Salsa Verde for Unforgettable Flavor
The first and most crucial element in this incredible Fried Salsa Verde Mac and Cheese Balls recipe is the star flavor enhancer: Pace® Salsa Verde. Let’s be honest, as wonderfully classic and comforting as macaroni and cheese can be, it sometimes risks falling into the “bland” category. While we adore its creamy richness, traditional mac and cheese often benefits from a thoughtful flavor injection to truly shine, especially when serving it as a standout appetizer.
That’s precisely where Pace® Salsa Verde comes into play. When crafting party food, particularly for an event like a football game where bold and exciting flavors are appreciated, this salsa verde is a culinary shortcut to banishing any hint of blandness. By incorporating it directly into the cheese sauce, we effortlessly infuse the macaroni and cheese with a dynamic and zesty character that transforms it from good to truly exceptional.
The result? A holy win! The tanginess of the tomatillos and the subtle heat from the jalapeños in Pace® Salsa Verde cut through the richness of the cheese, creating a perfectly balanced flavor profile that is both familiar and exciting. This thoughtful addition elevates the entire dish, making each bite more engaging and satisfying. It’s a simple hack that yields profoundly delicious results, ensuring your fried mac and cheese balls are anything but ordinary.
Mmmmm, that vibrant, zesty cheese sauce sets the stage for something extraordinary.
The Foundation: Fantastic Salsa Verde Macaroni and Cheese
Even before it gets fried, the Salsa Verde Macaroni and Cheese on its own is absolutely fantastic. It’s so good, you might be tempted to eat it straight from the dish! The new Pace® Salsa Verde is incredibly flavorful, offering a wonderful kick that truly never disappoints. It strikes a perfect balance between tang and mild heat, making it accessible to a wide range of palates while still delivering that distinctive Southwestern charm.
Pace® Salsa is incredibly versatile, whether you’re enjoying it as a chip-dipping snack or integrating it into a creative recipe like this one. Available in various heat levels and textures, such as the 24 oz. Pace® Picante Sauce, it offers options for every preference. I often find myself adding Pace® to beloved recipes like my Mexican Bruschetta because it effortlessly imparts rich, authentic flavor without requiring any extra effort on my part.
However, it was upon trying the new Pace® Salsa Verde, with its delightful blend of tomatillos and jalapeños, that I truly fell in love. Its unique Southwestern flavor profile brought an exciting and incredibly satisfying dimension to my cheesy mac. It’s this particular salsa that provides the bold, zesty foundation for our extraordinary fried mac and cheese balls, ensuring every bite is bursting with an unforgettable taste.
Crafting Perfect Mac and Cheese Balls: The Shaping and Freezing Process
The second key to success in this recipe is the careful process of shaping the macaroni and cheese into perfect balls. While it might sound daunting, I assure you it’s not difficult at all. The main requirement is a bit of foresight and planning, as some refrigeration time is essential to achieve the right consistency. This preparation stage is crucial for ensuring the balls hold their shape beautifully during frying and deliver that desirable crispy exterior.
Here’s how it works: first, we prepare our delicious Salsa Verde Macaroni and Cheese. Once it’s cooked, we allow it to cool completely and then transfer it to the fridge. The goal is to let it chill overnight, or for at least 6-8 hours, until it becomes firm enough to handle and shape. This overnight chilling process is non-negotiable, as it solidifies the cheese sauce and pasta, preventing the balls from falling apart when you try to form them.
The next day, with the mac and cheese perfectly chilled and firm, I use a medium scoop to portion out the mixture. This ensures that each ball is of a consistent size, which is important for even frying. I then gently shape these portions into neat, compact balls. Once shaped, these delicate mac and cheese balls are transferred to the freezer for a minimum of two hours. This freezing step is vital; it helps them maintain their structural integrity when they hit the hot oil, ensuring they become beautifully golden and crispy on the outside while remaining warm and gooey on the inside. After these steps, they are ready for the final breading and frying – a straightforward process that leads to our glorious, football-ready, party-perfect bites.
A medium scoop is truly ideal for crafting uniformly sized mac and cheese balls.
The Golden Finish: Breading and Frying for Ultimate Crunch
Once your Salsa Verde Mac and Cheese balls are perfectly chilled and firm from their freezer nap, it’s time for the final, satisfying stage: breading and frying. This process is similar to preparing classic cutlets and is essential for achieving that irresistible, crunchy exterior that contrasts so beautifully with the creamy interior. A well-executed breading and frying technique is what transforms these cheesy bites into truly gourmet appetizers.
You’ll set up a simple but effective breading station, typically consisting of three shallow dishes. The first will hold all-purpose flour, the second will contain an egg wash (usually whisked eggs with a splash of water), and the third will be filled with your crumb mixture. For the ultimate crunch and flavor, I recommend a blend of crushed buttery crackers and plain panko breadcrumbs, seasoned with a pinch of salt and pepper. This combination delivers both savory depth and exceptional crispiness.
Working one by one, carefully coat each frozen mac and cheese ball. First, dredge it in the flour, ensuring it’s evenly coated, then gently tap off any excess. Next, dip the ball into the egg wash, allowing any extra to drip away. Finally, roll it generously in the crumb mixture, pressing lightly to ensure the breading adheres completely to all sides. This three-step process creates a robust coating that will protect the cheesy interior and develop into a magnificent golden crust when fried.
Coat each mac and cheese ball meticulously in flour, followed by the egg wash, and then the delightful crumb mixture, just as you would when preparing perfect cutlets.
Frying to Perfection and Serving Game Day Glory
With your mac and cheese balls perfectly breaded, it’s time for the grand finale: frying! Heat your oil to 350°F (175°C). Whether you’re using a deep fryer for convenience or a sturdy medium cast-iron skillet with about 1-inch of oil, maintaining the correct temperature is key for a beautifully golden and crispy result. If the oil is too cool, the balls will absorb too much grease; if it’s too hot, the exterior will burn before the interior is properly heated through.
Work in small batches, adding about 4-5 balls at a time to avoid overcrowding the pan and dropping the oil temperature. Allow them to fry, turning gently if using a skillet, until they achieve a gorgeous golden brown color all over. Since the mac and cheese balls were frozen, this will typically take a few minutes per batch, ensuring the creamy center heats through without becoming overcooked. Once perfectly browned, use a slotted spoon to transfer the fried balls to a plate lined with paper towels to drain any excess oil. While still hot, season them lightly with a sprinkle of salt to enhance their flavor and crispiness.
By the way, here’s a pro tip: be absolutely sure to serve these with extra Pace® Salsa Verde on the side for dipping. In my humble opinion, all fried food demands a complementary dip, and the vibrant, zesty salsa verde perfectly cuts through the richness of the fried mac and cheese. It simply works, so make sure you don’t skip this crucial step! The combination of the warm, crispy exterior, the gooey, flavorful mac and cheese interior, and the fresh kick of the dipping sauce creates an unforgettable culinary experience.
So there you have it, folks! Our irresistible Fried Salsa Verde Macaroni and Cheese Balls. This dish embodies that perfect balance of being undeniably awesome yet slightly wonderfully indulgent and creative – precisely the kind of recipe you see online and know you absolutely have to try for yourself. It’s more than just an appetizer; it’s a statement piece, a surefire way to impress at any gathering, from casual game nights to more formal parties. Get ready for rave reviews and empty platters!
If you’re eager to master the art of homemade mac and cheese, be sure to explore my Basic Creamy Macaroni and Cheese recipe, an essential guide for achieving perfect creamy mac every time.
Fried Salsa Verde Macaroni and Cheese Balls
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Ingredients
For the Salsa Verde Macaroni and Cheese
- 8 oz elbow macaroni, uncooked
- 3 Tbs unsalted butter
- 3 Tbs all-purpose flour
- 1-1/2 cups whole milk
- 1 cup Pace® Salsa Verde
- 1 8 oz bag shredded Colby-Jack cheese mix (or cheddar)
- ½ tsp kosher salt
- couple pinches fresh cracked black pepper
For the Crispy Balls
- all-purpose flour (for dredging)
- egg wash: 2 large eggs + 2 Tbs water
- 1 cup finely crushed buttery crackers (e.g., Ritz)
- ½ cup plain panko breadcrumbs
- kosher salt
- fresh cracked pepper
- vegetable oil, canola oil, or peanut oil for frying
Instructions
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Preheat your oven to 350°F (175°C).
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Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until it’s al dente. Drain well.
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While the pasta cooks, prepare the cheese sauce. In a medium saucepan over medium-high heat, whisk together the unsalted butter and all-purpose flour until the mixture becomes bubbly and forms a roux. Gradually add the milk and Pace® Salsa Verde, whisking constantly to ensure a smooth, lump-free sauce. Continue whisking until the sauce thickens and is heated through. Remove the saucepan from the heat and stir in the shredded Colby-Jack cheese, salt, and pepper until the cheese is completely melted and the sauce is creamy.
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Once the pasta is drained, add it directly to the prepared cheese sauce and stir until thoroughly combined. Transfer the mac and cheese mixture into a 13×9 inch baking dish. Bake in the preheated oven for 20 minutes. After baking, remove from the oven, let it cool completely to room temperature, then cover with foil and refrigerate overnight. This firming step is crucial for shaping.
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The next day, use a medium cookie scoop or a spoon to portion out the chilled macaroni and cheese. Roll each portion gently between your palms to shape it into a compact ball. Arrange the shaped balls on a parchment-lined baking sheet and place them in the freezer for at least 2 hours to firm up completely.
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Set up a breading station. Prepare three shallow dishes: one with all-purpose flour, one with the egg wash (whisked eggs and water), and one with the crumb mixture (combined crushed buttery crackers and panko breadcrumbs). Lightly season the crumb mixture with a pinch of salt and pepper.
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One by one, coat each frozen mac and cheese ball. First, dredge it in the flour, tapping off any excess. Next, dip it into the egg wash, allowing excess to drip off. Finally, roll it thoroughly in the crumb mixture, ensuring a complete and even coating.
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Heat the frying oil in a deep fryer or a heavy-bottomed pot/cast iron skillet (with about 1-inch depth of oil) to 350°F (175°C). Use a candy thermometer for accuracy if not using a fryer.
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Working in batches (4-5 balls at a time to avoid overcrowding), carefully add the breaded mac and cheese balls to the hot oil. Fry, turning occasionally if using a skillet, until they are beautifully golden brown and crispy all over, typically 2-4 minutes. If the balls were completely frozen, ensure they fry long enough for the center to heat through without remaining cold.
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Once fried, remove the balls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Season immediately with a sprinkle of salt. Serve these glorious Fried Salsa Verde Mac and Cheese Balls hot with additional Pace® Salsa Verde for dipping.
Notes
As written, this Fried Salsa Verde Mac and Cheese Balls recipe is designed to be kid-friendly, offering a mild and approachable flavor profile without excessive heat. If you are preparing these for an adults-only crowd who appreciate a spicier kick, I highly recommend increasing the heat. You can achieve this by adding about 1-2 teaspoons of your favorite hot pepper sauce or a pinch of cayenne pepper to the mac and cheese mixture before baking and chilling.
Finally, if you find yourself simply craving a large, comforting plate of this delicious Salsa Verde Macaroni and Cheese without the extra steps of forming and frying the balls, you can easily adapt the recipe. In that case, reduce both the butter and the all-purpose flour to 2 tablespoons each in the cheese sauce preparation. This adjustment will yield a slightly lighter, yet equally flavorful, baked mac and cheese dish perfect for a weeknight meal.
For an even more vibrant flavor, consider adding a tablespoon of freshly chopped cilantro to the mac and cheese mixture before chilling.