Pigout Pigless Porkrinds are my current obsession and I had to incorporate them into some Mac and cheese balls! Crunchy and flavorful outside with an ooey gooey cheesy filling. I’ve tried all the flavors of Pigout and I honestly can’t recommend which one works best, because they are all equally awesome. I used the hot ones for this recipe.
Now, this was my first time frying anything so things got a little messy but it was worth it. I used my favorite cheeze sauce packet from Daiya brand to make my mac and cheese but if you have your own recipe that will work as well. You should plan to make these ahead of time since the mac has to cool in the fridge and freezer! So plan ahead to enjoy.
This recipe can be done with panko bread crumbs but you will need to add some spices to make it more flavorful. I highly suggest the rinds because they have a texture that sticks well. If you happen to have any vegan cheese sticks on hands, might as well make those too while your frying up this goodness!
This recipe was’t tested in my air fryer but deep fried in oil. After all, we need a little junk food in our life right? These turned out like the ones I order from my favorite food truck which made me so happy. I don’t own a oil thermometer but if your into frying things I’ve heard it makes a huge difference. Be sure to use tongs when dunking these in the hot oil and be cautious to not burn your hand. Once the balls start crisping they are not as delicate as you might imagine.
HOW TO MAKE MAC AND CHEESE BALLS
Fried Mac and Cheese BallsCourse: AppetizersCuisine: AmericanDifficulty: Intermdiate
1 Cup Pigout Porkrinds (Crushed)
Cooked and Shaped Mac and Cheese (see notes)
1 Cup plant milk
1/2 Cup + 2 Tbl Flour
1/2-1 Cup Canola oil for frying
- Pre make your Mac for this recipe. Let is cool in the fridge for 6hrs so you can shape it into balls and set in the freezer for 2-3hrs. It should be sturdy enough to handle and fry.
- Heat oil in a pot so it doesn’t platter everywhere. The oil should be HOT so be careful coming back to this.
- Add pork rinds, flour and plant milk to three seperate bowls.
- Take frozen Mac and cheese balls and start dipping into the plant milk, flour (shaking any excess off), plant milk again and then coat with rinds. (see notes)
- Fry each ball keeping an eye on them. For me, this took about 1-2 min on each side.
- Place on wire rack to cook.
- Mac and cheese! I love making my own Mac and cheese but this recipe has a lot of steps and I wanted to cut corners. I used elbow macorini and a Daiya cheeze sauce packet to keep things simple. If you are making your own, make sure the noodles are small enough to shape.
- I had success dredging each ball, setting them into the pot to fry and dredging another ball to make the proccess quicker. If you don’t think you want to take your eyes off the oil frying, dredge each ball, place on a wire rack and then fry them while keeping an eye on them. the coating should be okay on the wire rack.
- Is a wire rack needed? No, but it keeps them very crispy when they cool down! Highly recommended.