Cayenne Mac & Cheese Balls

with Barilla® Spicy Marinara

Blue Box Elbows

Made with

Barilla Elbows

  • Prep
  • Cook
  • Skill
  • Diet

  • 207
  • 7 g
    Total Fat
  • 28 g
  • 8 g


Serves: 20 (3 balls each)

  • 1 box Barilla® Elbows
  • 1 jar Barilla® Spicy Marinara
  • 1 jar Barilla® Creamy Alfredo
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • ¼ teaspoon cayenne pepper
  • 4 eggs, lightly beaten
  • 3 cups panko bread crumbs


  • In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta. Stir gently, then cook pasta according to package directions.
  • Meanwhile, in a very large skillet, combine the Alfredo sauce, cheeses, and pepper. Heat through until cheese is melted. Drain pasta and add to sauce; stir to combine. Transfer to a large bowl. Cover and chill at least 6 hours or overnight, stirring once.
  • Preheat oven to 375°F. Line baking sheets with foil; set aside.
  • In a small bowl, beat eggs with ¼ cup water. In a shallow dish, place the bread crumbs. Using a medium-sized cookie scoop, shape pasta mixture into 2-inch balls. Squeeze balls tightly then roll in egg mixture, then in panko to coat. Arrange on baking sheets.
  • Bake for 25 minutes or until golden. Serve with heated Spicy Marinara sauce.
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