In The Kitchen: Chipotle Mac & Cheese Balls

May 25th

Doesn’t this just look sinfully delicious? Well it is it! One of my favorite things about my hubs his is random ideas. One of my least favorite things is that these genius random ideas usually are told to me around 4am. I’m a night owl and he’s a morning person so sometimes is makes for my grumpy responses. Well, the story begins on these balls when we were going to a gathering on the weekend. We were in charge of appetizers and needed something simple and delicious to make. Since one of my favorite meals is mac & cheese and anything spicy is hub’s these little nuggets were the perfect combination. He leaned over around 4:26am and said, “Hey, you know what we should make? Chipotle mac & cheese balls!” And my response was a garbling mess of I’m really not sure what. Jump to our store run that weekend to grab the essentials. We must have spent about 30 minutes, no joke, debating and analyzing the perfect way to make these. So without further ado, here it goes!

Some of the essentials

We made mini shelled mac & cheese by boiling water and milk. 

The concept of Velveeta kinda grosses me out, but it proved to be perfect! 

You will combine the sauce of two cans of peppers with the cheese.

Mix the cheese and pepper sauce together, then add in the cooked macaroni shells. 

Ok here’s the kind of messing part. Grab a handle of mac & cheese. 
Roll in crumbs. Dip in buttermilk. Roll in crumbs.
For some extra flavor add some garlic salt, salt and pepper to crumbs. 

Look at those crumbly suckers! 

Time to fry! We have deep fryers  but you can use oil in a large pan until golden brown.

Yes, they are amazing. Yes, you will want more than one.