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Heat 3 inches of oil in large saucepan to 375ºF. Use to cook poppers as directed.
Prepare poppers as directed but do not cook. Refrigerate up to 4 hours before cooking as directed.
Use a small (1-oz.) ice cream scoop to portion the macaroni mixture for each popper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
While these are time consuming and messy to make, the effort is well worth the praise! These are awesome and everyone loved them! Next time I might use more jalapeno because we all felt they weren't hot enough (possibly fresh jalapeno piece with the Velveeta!). They fried up easily but made a mess of my oil and fryer. My tip: using a small 1 tablespoon scooper, pack it full then smashed the cheese cube into center (while mixture is still in scooper) adding more mac & cheese mixture to create somewhat of a ball dropping into cracker crumbs. Way too sticky to roll in hands. Somehow my recipe made 60 bite size balls - didn't look like the picture but they were really yummy!
I not only will make this recipe again, I have been ORDERED to make it again - according to everyone that ate these poppers! I have taken them 3 times to outdoor family functions where we always use the deep fryer. I can't make enough - grownups and kids alike LOVE this recipe. Glad I found something that I will always bring to the cookouts! They are now known as "Aunt Nancy's Poppers"! Takes a while to make, and I think I need to buy one of those ice cream scoopers to help me make them into balls. A little messy for my kitchen. But all worth it for the reviews I get!!
Very easy to make. Well worth the effort.
Adults and children alike enjoyed them.
This was one of the most popular of the
5 apptizers that I had made!