I have a weakness for cheese and if it’s fried, even better.
Growing up in Minnesota in the dairy heartland, and neighbor to the great cheese producing state of Wisconsin, I great up eating copious amounts of cheese, including fried cheese curds.
For those of you who have never had fried cheese, don’t start. It’s everything that coronary heart disease is made of and it tastes delicious.
I love cheese sticks and cheese balls on the appetizer menu in restaurants and this is a way to take everyday macaroni and cheese and turn it into cheese balls, which are baked rather than fried. Don’t skip the step of using well-chilled mac ‘n cheese prior to baking them because you want the cheese to melt in your mouth, not all over the baking sheets. I promise these crispy ‘n crunchy yet soft ‘n gooey cheese balls are worth the wait.
Serves: Makes about 20 to 22 cheese balls
Please see the 2nd Page for Ingredients
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