Mac and Cheese Balls - Slender Kitchen
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Mac and Cheese Balls

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213
Calories 
36g
Carbs 
3g
Fat 
11g
Protein 
5
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

This is a story about how I turned leftover Macaroni and Cheese into my favorite indulgent snack around. It all started with a vat of leftover macaroni and cheese and a wonderful suggestion from a boy to make Macaroni and Cheese balls, inspired by a delicious diner we used to frequent. They deep fry their Mac and Cheese into crispy crunchy balls filled with gooey, rich mac and cheese. Amazing…with a chocolate malt, I am in heaven. This version is lightened up made with Carrot and Cheddar Mac and Cheese then baked until they get nice and crispy. Delish.

Prep Time

Mac and Cheese Balls

21
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

12
  • 8 oz high fiber pasta shells
  • 1 lb baby carrots
  • 1 1/2 cups reduced fat shredded cheddar cheese
  • Salt and pepper
  • 3 cup breadcrumbs
  • 3 U egg whites
  • 1/16 tsp hot sauce
  • Salt and pepper

Nutritional Facts

Serving Size: 
1 ball
Amount Per Serving
Calories 213
Calories from Fat 25
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
5%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 4mg
1%
Sodium 348mg
15%
Total Carbohydrate 36g
12%
Dietary Fiber 4g
16%
Sugars 4g
Protein 11g

Directions

  1. Prepare the carrot macaroni and cheese. Preheat the oven to 375 degrees. Place the carrots in a microwave safe container with 1/2 cup water. Cook on high for 5-7 minutes or until soft. Meanwhile cook the pasta in salted water according to package directions. Take the pasta out when it is al dente. Drain and reserve 1 cup of cooking liquid. Return to the pot. Place the carrots with any remaining liquid in a blender. Add the 1 cup of cooking water from the pasta. Blend until smooth. Add the carrot puree to the pasta and cook over medium heat for 5 minutes. The sauce should thicken. Turn the heat down to low and stir in the 1.25 cups of cheese. Stir until creamy and season with salt and pepper. Pour into a baking dish coated with cooking spray. Sprinkle with remaining cheese and breadcrumbs. Bake for 20-25 minutes until sides are bubbling. Broil for the last 2-3 minutes if you want a crispier top.
  2. When macaroni and cheese is cool enough to handle, shape into 12 balls (size of a large egg) and place in an airtight container. If you need to stack them on top of each other, place parchment paper in between. Place in the fridge and let refrigerate overnight. This helps the macaroni and cheese to thicken up and stay together during baking. You could probably get away with 2-3 hours in the fridge, but overnight is ideal.
  3. When ready to bake, preheat the oven to 425 degrees. Place a baking sheet into the oven while it is preheating.
  4. Place the breadcrumbs in a shallow bowl. Whisk together the egg whites, salt, pepper, and hot sauce in another bowl.
  5. Dip each mac and cheese ball into the egg whites and then roll in the breadcrumbs.
  6. Pull the baking sheet out of the oven and spray with cooking spray. Place the mac and cheese balls in a single layer and bake for 20 minutes, flipping halfway through.
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Notes

These can be made with any type of macaroni and cheese you like. Just use the total points plus value for the macaroni and cheese recipe, plus 1 point for the egg whites, and 8 points for 3/4 cup of breadcrumbs. Then divide by 12 for the points per serving.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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