Cayenne Mac & Cheese Balls
with Barilla® Spicy Marinara
- 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
1In 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.
2Meanwhile, 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.
3Preheat oven to 375°F. Line baking sheets with foil; set aside.
4In 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.
5Bake for 25 minutes or until golden. Serve with heated Spicy Marinara sauce.