Reviewed: Oct. 2, 2009

So far, I'd give it 4 stars - the biggest downside is the lengthy time of prep. My 9-yr.old daughter was jonesing for fried mac and cheese after having a restaurant version this summer. This was a fun way to get her in the kitchen; measuring, stirring, counting, and telling time. (We are just now to the "freezing" stage.) I can't yet comment on the taste , but I do think it would be helpful to know what size scoop/disher everyone is using. After reading the "frozen in the middle" complaints, I choose my smallest disher (#60)... the balls are pretty small. Maybe the ones that didn't cook through are just a tad too big? Just a guess... We'll see how these turn out!!

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transplanted Texan

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Reviewed: Sep. 7, 2009

Way too time-consuming for me with the prep at 4 hours and 2 hours, etc. I was intrigued by the recipe so we tried them, but the taste doesn't outweigh the extended amount of fiddling ahead of time.

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4kidsinthehouse

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Reviewed: Jul. 30, 2009

wonderful!! i added a little bacon. its always better with bacon

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NINJA CHEF

Cooking Level: Intermediate

Home Town: Blooming Prairie, Minnesota, USA

Living In: Billings, Montana, USA

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Reviewed: Jul. 17, 2009

Very good! I didnt have time to freeze them so i just refridgerated for the 2 hours and they still came out fine... I also used just regular vegetable oil and was fine. The only thing was was the inside of the cheese ball was more stringy cheese rather than creamy i was looking for.

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Kate

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Reviewed: Jun. 20, 2009

I was also a little worried about the middle still being slighty frozen, but they came out very well. I followed the recipe to the letter (I fried mine for 5 mins). My husband loves pimento and loved these. I thought they were really good and can't wait to play with the recipe a little using different types of cheese and even try to bake them.

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Julie

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Jun. 19, 2009

I haven't tried making these yet, but could anyone tell me if its possible to bake them rather than deep fry? We don't deep fry too often at our house. If not I guess I will be the first to try this!

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DUKE-FAN

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Jun. 18, 2009

YUM! I followed this recipe exactly - except the pimento cheese spread only came in 5oz jars, so that's what I used. I froze the cheese balls for *just* 2 hours and fried them for 5 minutes per batch (at 3 minutes the middle was slightly frozen, 5 minutes was perfect). The recipe is time consuming, but really easy - and a big hit with the boys! Thanks!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 17, 2009

You know it's so interesting to read about the frozen middles because it was the first thing that crossed my mind before I even started to make the recipe. This is what I did. I fried according to the recipe (about 3 minutes) and nuked them straight away (time depends on the power of your microwave - should only take a few seconds) So the frozen middle wasn't a problem for me. Now for what I think of these. They were good but for some reason I felt at first that I enjoyed my mac n' cheese more without all this extra effort. Although, I have to say...I started to really enjoy them later down the line! I had these with chicken nuggets for a quick lunch. Good recipe and I can see potential in changing the flavour to suit your personal taste by using different cheeses, etc. Thanks for sharing.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

We really enjoyed these! I fried them for 4 minutes and they were cooked through. The only problem I had was that the egg froze quickly before the crumbs could stick after the initial dip. I had to dip and roll twice, but that worked out great. I froze the entire batch (uncoated), then used half the egg and crumbs to coat half the batch. I'll make the rest in a day or two (or an hour or two). Since I have leftover pimento cheese spread, I may make another batch and keep them frozen. From freezer to fryer is pretty quick. Thanks for submitting this recipe, Erin! It will be enjoyed again and again!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jun. 16, 2009

These were really good. Unfortunately, I had to double fry them because initially the middle was still frozen after frying as stated. Next time I would like to make it cheesier and maybe even add bacon. Husband loved them just the way they were and he hates mac and cheese.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 16, 2009

I just now made these. I am terrible disappointed. Mine are still Frozen in the middle!! Not good eats and it's almost time to eat:( Yes, I did Exactly the way the recipe calls to do it! I made, I froze,I fried and am Mad!>>>>> Posted 6-16-09 @ 4:30pm. UPDATE: I had leftover refrigerated mac n cheese. I remembered what Scotdog said in her blog about recipes that don't work and some of the reasons why. So, I redid the rest, with new lard and it Still didn't work! By the time the outside was done the cheese was melting and now I have a pot of melted burned cheese!I did love the taste of the mac n cheese though.Next time I'll just stick with casserole style.:(:( >>> posted 06-16-09 @5pm

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jun. 13, 2009

These are really good. I made my own pimento cheese minus any pimentos (kids would never eat them if I did). These are rich and the ultimate comfort food, I made them as a side dish but next time I will make them as a main dish. We all loved them and I will be making them again ;) Thx for the great recipe!! Something I forgot to add is I skipped the fridge step as the cheese cooled it off enough to just scoop with my large cookie scoop and drop on wax paper. I also dredged them in the egg and breadcrumbs twice to get a nice coating. I cooked until deep golden brown. I made the full recipe and froze half. They DO NOT reheat well just like any mac and cheese.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: May 25, 2009

I thought this recipe was awesome... It is so versatile and the possibilities are endless. I've used this recipe quite a few times and have altered it in many ways. I love adding diced jalapeno or maybe some different cheeses. Although I must say, when it comes to adding the pimento cheese spread, I recommend that you NOT use the Kraft version. Use the fresh spread that's usually in the dairy or cheese isle. My kids and fam love this dish any way that I prepare it!! Thanks!

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popcook

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Reviewed: Mar. 12, 2009

I was hoping these would taste like Arby's Mac & Cheesers (I hope they bring those back!) but they didn't really. They were just okay, I don't know. I guess I just set high expectations for this recipe. They are quite time consuming to make, and just not worth the final product. Sorry for the poor review.

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