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Smoked Fried Mac & Cheese Bites

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  • Yields: 8–10 Servings
  • Prep time: 1 h 10 m


  • 1 pound macaroni
  • 16 ounces sharp cheddar cheese, shredded
  • 1¼ cup milk
  • ½ cup flour
  • 4 tablespoons Rossarooski's Honey Rib Rub
  • ¼ cup butter
  • 2 eggs
  • 3 cups seasoned breadcrumbs
  • salt and pepper to taste
  • vegetable oil for frying


  1. Boil macaroni until tender, drain, and set aside.
  2. In a large pan, melt butter over medium heat. Add flour and mix until light golden brown.
  3. Add 1 cup of milk and whisk until thick.
  4. Add cheese one handful at a time. Mix until cheese is melted and smooth.
  5. Add cooked macaroni to pan and mix until well coated. Add salt, pepper, and Rossarooski’s Honey Rib Rub, then mix well.
  6. Transfer to a container and refrigerate for at least one hour or until cold.
  7. Line a baking sheet with wax paper or parchment paper.
  8. Form cold macaroni and cheese into 1-inch balls and place on prepared pan. Place in freezer for at least one-hour (overnight works well).
  9. Beat eggs and ¼ cup of milk in a bowl to make an egg wash, and roll them into breadcrumbs, coating completely.
  10. In Matador gas wok cooker, heat oil to 350°F for a medium-high flame
  11. Fry for 3–4 minutes until golden brown and drain. Serve immediately.

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