Vickery’s…home of amazing Mac ‘n’ Cheese Balls.

Vickery’s Restaurant and Bar across the street from our house has pretty decent food, and one excellent item– Mac ‘n’ Cheese Balls served atop a bit of marinara sauce.  Nicholas and I are definitely Macaroni and Cheese connoisseurs by now, hence the growing dress sizes–but I like to think that my expanding waist line is just reminiscent of my burgeoning cooking abilities.  I think the food board boasts some version of mac ‘n’ cheese at least twice a week.  That said, I broke out the deep fryer today and attempted our own version of Vickery’s masterpiece, beginning with the recipe from The Food Network: http://www.foodnetwork.com/recipes/behind-the-bash/fried-mac-and-cheese-balls-recipe/index.html.  I followed the recipe pretty closely, except that I added some Edam cheese for creaminess, and served it atop a marinara and goat cheese blend.  This is a great recipe to make and keep in small batches in the freezer, as you can egg wash, bread, and fry on a whim.  I’m going to make large batches to freeze in balls around the holidays, so that we’ll have an easy and delicious appetizer on hand to serve to friends with cocktails.

Frozen Mac ‘n’ Cheese Balls before the egg wash and breading.

Fry for about five minutes.