Spinach Artichoke Mac and Cheese Balls
Recipe and photos by @theboldappetite
Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cups half and half
- 12 oz cheddar cheese shredded, divided
- 1 10-oz container of Spinach Artichoke & Parmesan Dip & Spread
- 1/2 lb elbow macaroni
- 3/4 cup flour
- 3 eggs
- 1/2 cup plain Italian breadcrumbs
- 3/4 cup panko breadcrumbs
- avocado oil spray
Instructions
- Add butter to a large pot over medium-low heat. Once melted, add the flour and mix to combine. Cook for 3-4 minutes.
- Add the half and half and mix vigorously to combine. Bring to a simmer and cook until the sauce has thickened and coats the back of a spoon.
- Once at a simmer, add 8 oz of shredded cheddar cheese and Spinach Artichoke & Parmesan Dip & Spread. Salt to taste. Toss in the pasta to coat. Store the mac & cheese it in the fridge overnight.
- Scoop out 1-1/2 tbsp of the mac & cheese, place about 2 tsp of shredded cheddar in the middle, and form it into a ball.
- Bread the mac & cheese balls in flour, then egg, then finally the breadcrumbs. Place all the balls on a sheet tray and place them in the freezer for 15 minutes.
- Place 6-7 mac & cheese balls in the air fryer and give them a generous spray of avocado oil. Cook for 5 minutes, rotate, and cook for another 6-7 minutes or until crispy.