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As crazy simple as it may seem, I will always love boxed mac 'n cheese. And why not? Easy, cheesy, and nostalgic, it's the queen of all comfort foods, and something the kids will eat too. I decided to take it up a notch with these crispy mac 'n cheese balls by adding cheddar and American cheese for extra flavor (plus, the cheesy gooeyness hold these babies together before breading). You can use canned, pickled, or fresh jalapeños for a little heat, but if you don't have any of those, try cayenne! Pro tip: If you have a mini muffin tin to bake the mac 'n cheese balls in, that will help maintain the round shape.
1 (7.25-ounce) box mac 'n cheese
2 cups shredded cheddar cheese
4 slices American cheese
2 tablespoons diced canned jalapeños or chiles, drained of all additional liquid
½ teaspoon freshly ground black pepper, plus more to taste
1 cup panko bread crumbs
1 teaspoon vegetable oil
Cooking spray
Kosher salt to taste
John’s chili + individual bags of chips + all the fixings = touchdown.
Frozen broccoli, you were made for this job.
There are lots of ways to get dirty that don’t involve a mud mask. This is one of them.
