Reviewed: Mar. 4, 2012

If you are concerned about the centers not thawing, try this: line a cookie sheet with waxed paper - add a thin layer of oil. Spread the mac 'n cheese mix about 1/2" thick across the entire sheet. Freeze for 1 hour. Remove, cut into squares or triangles with a pizza cutter, then return to freezer to finish setting up. Not balls, but a very even cooking surface nonetheless

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mandy45503

Reviewed: Jan. 17, 2012

I went to my local cheese shop and asked them for their advice. They suggested three different cheeses, which were wonderful. A gruyère, 'soft smelly' cheese, and a third I can't remember. I also used panko break crumbs instead of seasoned break crumbs.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KendraDarigan

Reviewed: Dec. 27, 2011

These weren't as hard as they seem. I always prep ahead anyway, so leaving them in the freezer wasn't a big deal. I didn't bother making pimento cheese, just used 2 cups cheddar and added some mayo to the mix (1/4 cup maybe?). I think I'm going to try using plain bread crumbs next time, the Italian seasoned ones are a bit too "much" for my liking. Made about 24 like recipe says but I only dredged and fried 8 and left the rest in the freezer for later.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Clinton, Kentucky, USA

Living In: Dyersburg, Tennessee, USA

Reviewed: Nov. 12, 2011

This worked out really well. I omitted the pimento cheese and substituted garlic powder for chili powder. I think next time I'll use a white cheese instead. Kids loved them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jbernas

Reviewed: Apr. 23, 2011

i love this stuff, it does take a little time but its worth it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mexicanprincess

Reviewed: Apr. 11, 2011

Method was perfect, but the recipe tasted a little strange, but not bad. I will tweak the recipe a little to my taste next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Skully

Cooking Level: Expert

Home Town: Henderson, North Carolina, USA

Living In: Greenville, North Carolina, USA

Reviewed: Feb. 20, 2011

Very time consuming, but very good. To ensure they cook all the way through, press the balls into a disk or patty shape.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cristy

Cooking Level: Intermediate

Reviewed: Jan. 11, 2011

They turned out picture perfect and were delicious. Next time I would like to try it with macaroni pasta instead of a mix and skip the pimento cheese. I will be making these again though.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

iammakingdinner

Reviewed: Dec. 1, 2010

huge party hit....loved by all...even pickiest eater

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

April.n.Lee

Reviewed: Nov. 6, 2010

I've made this recipe a few times and everything turned out fine. However, last night I was having a hard time forming the macaroni & chs into round balls. I used crushed Ritz crackers, garlic powder, pinch of salt, paprika, chili powder. I added some of this mix into the macaroni & chs. It was a HUGE help. The mac & chs stuck together. I put them in the freezer. I'll defrost the mac & chs balls for 45 minutes today and then fry for 5 minutes. I let them cool down for 10 minutes and serve. Everyone loves these. Thank you so much.

Was this review helpful? [ YES ]
2 users found this review helpful