Fried Macaroni And Cheese Balls

• 4 quarts water
• 1 teaspoon salt, divided
• 2 cups uncooked elbow macaroni
• 1/2 cup milk
• 3 tablespoons milk
• 1 (12 ounce) package cheese spread, cubed
• 1 cup mozzarella cheese, shredded
• 1/4 teaspoon ground black pepper
• 4 large eggs
• 2 cups Italian seasoned breadcrumbs
• 1/2 cup yellow cornmeal
• peanut oil, for frying

1. Lightly grease a 13x9-inch baking dish. In large saucepan, bring water and 1/2 t salt to a boil over high heat. Add pasta, and cook 6-8 minutes, or until tender; drain well.
2. In a large bowl, combine hot cooked pasta, 1/2 cup milk, cheese spread, mozzarella cheese, 1/2 teaspoon salt and pepper; stir until cheeses are melted. Spoon into prepared baking dish; cover, and refrigerate 8 hours.
3. Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.
4. In a small bowl, whisk together eggs and remaining milk.
5. In a separate small bowl, combine breadcrumbs and cornmeal.
6. Dip balls into egg mixture, then dredge in breadcrumb mixture.
7. In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.
8. Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.

water, salt, elbow macaroni, milk, milk, cheese spread, mozzarella cheese, ground black pepper, eggs, italian seasoned breadcrumbs, yellow cornmeal, peanut oil

Taken from www.food.com/recipe/fried-macaroni-and-cheese-balls-275813 (may not work)