Ranch-Flavored Macaroni and Cheese Balls
Votes: 1
Time: 2 hours 25 minutes
Complexity: average
Quantity: 16 pcs.
Complexity: average
Quantity: 16 pcs.
Traditional macaroni and cheese gets a new twist with the popular American ranch dressing, a blend of mayonnaise, yogurt, dried parsley, dill, onion, garlic, and salt and pepper. The dish is also elevated to a new level by being transformed into deep-fried balls: crispy on the outside and filled with a melted, creamy cheese filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups whole milk
- 170 g of cone-shaped pasta
- 110 gr. Monterey jack cheese, coarsely grated
- 60 gr. mozzarella, coarsely grated
- 30 g cream cheese, cut into small pieces
- 2 tbsp (30 g) butter, cut into small pieces
- 2 packages (30 g each) dry ranch spice mix (1/3 cup)
- 1/2 cup flour
- 2 large eggs, lightly beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup yogurt
- Special equipment: 30ml ice cream scoop (optional) and deep-fry thermometer
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Recipes with similar ingredients: milk, pasta, Monterey Jack cheese, mozzarella cheese, processed cheese, butter, ranch dressing, premium flour, eggs, breadcrumbs, mayonnaise, yogurt
Cooking the dish according to the recipe:
- Place the milk and pasta in a small saucepan and bring to a simmer over medium heat, stirring frequently to prevent the pasta from sticking together. Simmer until the pasta is tender and the milk has thickened to the consistency of heavy cream, about 3-4 minutes. Remove the saucepan from the heat and add the Monterey Jack cheese, mozzarella, cream cheese, butter, 1 package dry ranch seasoning mix (8 teaspoons), and 1.5 teaspoons salt. Stir until smooth, thick, and creamy. Transfer the mixture to a shallow bowl and let it cool to room temperature to set.
- Meanwhile, place the flour, eggs, and breadcrumbs in 3 separate shallow dishes. Season with salt and pepper.
- Using a 30ml ice cream scoop or 2 tablespoons, scoop and shape the cooled pasta mixture into balls and place them on a baking sheet. Roll each ball with your hands until smooth, then dust with flour, dip in egg wash to coat completely, and roll in breadcrumbsPlace the balls back on the baking sheet and refrigerate to set for at least 1 hour.
- Pour enough vegetable oil into a large, thick-bottomed saucepan to reach a depth of 5 cm. Attach a deep-frying thermometer. Heat the oil over medium heat to 180°C.
- Fry the balls in batches until golden brown on the outside and hot through (about 6 minutes). Using a slotted spoon, remove the balls from the oil and place them on a paper towel-lined plate.
- In a small bowl, combine the mayonnaise, yogurt, and remaining ranch dressing until smooth. Transfer the macaroni and cheese balls to a serving platter, drizzle with a little of the dressing, and serve the remaining dressing separately for dipping.
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