Description
Indulge in the ultimate comfort food with our Cheesy BBQ Brisket Bacon Mac and Cheese Bombs recipe. Learn how to create these savory bites today!
Ingredients
- 2 cups cooked beef, shredded (about 300 g)
- 1 cup BBQ sauce (240 ml)
- 8 ounces macaroni (225 g)
- 2 cups shredded cheddar cheese (200 g)
- 1 cup shredded mozzarella cheese (100 g)
- 1 cup panko breadcrumbs (100 g)
- 1 tablespoon butter (14 g)
- 1 teaspoon garlic powder (5 g)
- 1 teaspoon onion powder (5 g)
- 1 teaspoon smoked paprika (5 g)
- Salt to taste
- Pepper to taste
- 2 large eggs
- 2 tablespoons milk (30 ml)
- Vegetable oil for frying
Instructions
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a large pan, combine the shredded brisket and barbecue sauce; heat on medium until warm.
- Add the cooked macaroni to the brisket mixture and stir well to combine.
- Mix in the shredded cheddar and mozzarella cheeses until melted and fully integrated.
- Season the mixture with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Let the mac and cheese mixture cool slightly, then shape into golf-ball-sized balls.
- In a small bowl, whisk together the eggs and milk; set aside.
- Place the panko breadcrumbs in another shallow bowl.
- Roll each mac and cheese ball in the egg mixture, then coat thoroughly with panko breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the coated mac and cheese balls in batches until golden brown and crispy, about 3-4 minutes.
- Remove from oil and drain on paper towels.
- Serve hot and enjoy your Cheesy BBQ Brisket Bacon Mac and Cheese Bombs.
Notes
- Consider enhancing the flavor by using a smoky BBQ sauce or adding chipotle peppers to the brisket mixture.
- Experiment with alternative cheeses like pepper jack or gouda for a unique twist.
- For a vegetarian option, substitute beef with pulled jackfruit or mushrooms for a delicious alternative.
