Seasonal / Holidays

Squash Mac & Cheese Balls

Prep Time: 45 Min  |  Cook Time: 10 Min  |  Servings: 8-12
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Squash Mac & Cheese Balls
Prep Time
45 Min
Cook Time
10 Min

  • 1 1/2 C Uncooked elbow macaroni
  • 1 1/2 C Sargento® Shredded 18 Month Aged Cheddar Cheese
  • 1 C Spaghetti squash, cooked and chopped
  • 2 Tbsp. Heavy cream
  • 2 Tbsp. Butter, melted
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 2 C Butter flavored crackers, crushed and divided
  • 1/2 C Flour
  • 3 Large eggs, beaten
  • 2 Tbsp. Butter, melted
  1. Cook macaroni according to package directions. Drain in a colander.
  2. While pasta is cooking, in a medium bowl, combine cheese, squash, cream, butter, salt, pepper and ½ cup of cracker crumbs.
  3. Stir hot pasta into bowl with cheese mixture. Stir well until thickened and cheese has melted lightly. Mixture should be sticky enough to form into balls.
  4. Refrigerate mixture until cooled completely.
  6. Wet your hands lightly with water. Spoon a heaping tablespoon of macaroni mixture into your hand. Carefully form into a rounds ball. Place ball on a foil lined baking sheet, and set aside. Repeat with remaining macaroni mixture. There should be about 24 formed balls. Freeze balls for 15-20 minutes..
  7. Transfer remaining crushed cracker crumbs into a shallow bowl or dish. Stir in remaining melted butter. Set aside. Transfer flour into another shallow dish and set aside. Transfer egg to a shallow dish and set aside.
  8. Coat balls one at a time in flour, then egg, then crushed cracker mixture. Place balls back on the baking sheet. Repeat coating with remaining balls.
  9. Place half of the breaded balls in a pre-heated air fryer. Cook for 8-10 minutes or until golden brown and heated through. Transfer to a plate and repeat with remaining balls. Serve.
  10. NOTE; Balls can be air fried in advance and kept warm until ready to serve.