Spicy Macaroni & Cheese Croquettes

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Recipe by Kraft

Prep Time

45
min.

Total Time

1
hr.

5
min.

Servings

32 servings

Mac and cheese—always welcome at the table—shows up as spicy, cheesy, golden brown croquettes in these easy, but awesome, appetizers.

What You Need

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1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup flour
1 Tbsp. Sriracha sauce (hot chili sauce)
4 eggs, divided
2 Tbsp. water
1-1/4 cups dry bread crumbs
1/2 cup PLANTERS Peanut Oil

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Make It

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Prepare Dinner in large saucepan as directed on package. Add shredded cheese, flour, Sriracha sauce and 1 egg; mix well. Spread onto foil-covered rimmed baking sheet. Refrigerate 20 min.
Whisk remaining eggs and water until blended. Place bread crumbs in shallow bowl. Shape Dinner mixture into 32 (1-1/2-inch) balls. Roll, 1 at a time, in crumbs, then dip in eggs and roll in crumbs again. Return to prepared baking sheet. Discard any remaining eggs and bread crumbs.
Heat oil in medium skillet on medium-high heat. Add croquettes, in batches; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from skillet with slotted spoon; drain on paper towels. Serve warm.

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Kitchen Tips
Nutrition

Note

Add more or less Sriracha sauce according to your family's taste preference.

How to Keep the Croquettes Warm

Place cooked croquettes in single layer on large ovenproof plate or tray; cover loosely with foil. Place in oven set at the WARM setting for up to 30 min. before serving.

Servings

32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories	110

Total fat	6g
Saturated fat	2g
Cholesterol	30mg
Sodium	190mg
Carbohydrate	9g
Dietary fiber	0g
Sugars	1g
Protein	3g
% Daily Value
Vitamin A	0 %DV
Vitamin C	0 %DV
Calcium	6 %DV
Iron	2 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by sam4iam from I love to make these when I know the grandkids are comming! I love to make these when I know the grandkids are comming! On my day off I make a double recipie. I add diced ham or left over taco meat. Whatever I have. Then I freeze them on a cookie sheet and put in bags when frozen. Very important not to over cook pasta!Slightly undercook as when cooling it will continue to cook. When they get here and want a snack...there it is out of the freezer and fry! Love it

Date published: 2006-06-26

Rated 5 out of 5 by atigano from You can make these ahead of time & avoid a mess. You can make these ahead of time & avoid a mess. They won't fall apart & here is the trick! Cut up squares of plastic wrap, place a spoonful in each square, wrap it up, toss in freezer. (I'll admit I just plop spoonfuls in a mini muffin tin. Why waste wrap?). After an hour or even next day dip these babies in the egg & crumbs and you're good to go! I even use extra cheese!

Date published: 2008-03-26

Rated 5 out of 5 by jwaddell85 from My husband and I had something like this on our honeymoon in Hawaii. My husband and I had something like this on our honeymoon in Hawaii. I was so excited to actually find the recipe. I used Italian style bread crumbs to give it extra flavor. Be sure to allow the mac n' cheese mixture to cool and thicken before making the balls. It makes it much easier. I would highly reccomend this recipe.

Date published: 2006-03-24

Rated 3 out of 5 by Gater314 from What a mess! What a mess! After you dip the balls into the egg, it all falls apart before you get a chance to dip it into the bread crumbs again! It was a lot of work and while they tasted ok, I don't think it was nearly worth the hassle. Stick with the regular mac & cheese :)

Date published: 2007-01-02

Rated 5 out of 5 by ElleLovesTom from I made this as a trial run before Thanksgiving and again on Thanksgiving as a great alternative to... I made this as a trial run before Thanksgiving and again on Thanksgiving as a great alternative to mac and cheese and a bit more classy to serve. While your hands are ewwy and gooey, they are wonderful! Must make!

Date published: 2006-12-24

Rated 1 out of 5 by cgrasmeyer from Did not see a benefit to dipping the mac & cheese and frying it. Did not see a benefit to dipping the mac & cheese and frying it. Very difficult to make into a ball and end result is dry. Just make the mac & cheese with the cayenne pepper and eat it without frying.

Date published: 2009-10-14

Rated 2 out of 5 by kipper1128 from Not much flavor and too difficult to mold the cheese balls and dip into three bowls. Not much flavor and too difficult to mold the cheese balls and dip into three bowls. I would recommend adding salt/pepper, even dry ranch mix, to try to give these treats some depth.

Date published: 2007-03-01

Rated 1 out of 5 by nthrift from Wow! Wow!! That was hard work and not alot of return. I would not recommend this recipe without some updates and maybe additional tips on how to make this work better.

Date published: 2007-08-07