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Rating: 4 stars You know it's so interesting to read about the frozen middles because it was the first thing that crossed my mind before I even started to make the recipe. This is what I did. I fried according to the recipe (about 3 minutes) and nuked them straight away (time depends on the power of your microwave - should only take a few seconds) So the frozen middle wasn't a problem for me. Now for what I think of these. They were good but for some reason I felt at first that I enjoyed my mac n' cheese more without all this extra effort. Although, I have to say...I started to really enjoy them later down the line! I had these with chicken nuggets for a quick lunch. Good recipe and I can see potential in changing the flavour to suit your personal taste by using different cheeses, etc. Thanks for sharing. Thumb Up Helpful (111)

Rating: 2 stars I was hoping these would taste like Arby's Mac & Cheesers (I hope they bring those back!) but they didn't really. They were just okay, I don't know. I guess I just set high expectations for this recipe. They are quite time consuming to make, and just not worth the final product. Sorry for the poor review. Thumb Up Helpful (89)

Rating: 5 stars I thought this recipe was awesome... It is so versatile and the possibilities are endless. I've used this recipe quite a few times and have altered it in many ways. I love adding diced jalapeno or maybe some different cheeses. Although I must say when it comes to adding the pimento cheese spread I recommend that you NOT use the Kraft version. Use the fresh spread that's usually in the dairy or cheese isle. My kids and fam love this dish any way that I prepare it!! Thanks! Thumb Up Helpful (67)

Rating: 5 stars I haven't tried making these yet but could anyone tell me if its possible to bake them rather than deep fry? We don't deep fry too often at our house. If not I guess I will be the first to try this! Thumb Up Helpful (25)

Rating: 5 stars If you are concerned about the centers not thawing, try this: line a cookie sheet with waxed paper - add a thin layer of oil. Spread the mac 'n cheese mix about 1/2" thick across the entire sheet. Freeze for 1 hour. Remove, cut into squares or triangles with a pizza cutter, then return to freezer to finish setting up. Not balls, but a very even cooking surface nonetheless Thumb Up Helpful (24)

Rating: 5 stars I followed the ingredients exactly I did cut down on the refridgeration time 30 minutes and I froze them for 2 1/2 hours. They were perfect! Reminded me of the same dish at Cheesecake Factory. Thumb Up Helpful (21)

Rating: 5 stars We really enjoyed these! I fried them for 4 minutes and they were cooked through. The only problem I had was that the egg froze quickly before the crumbs could stick after the initial dip. I had to dip and roll twice, but that worked out great. I froze the entire batch (uncoated), then used half the egg and crumbs to coat half the batch. I'll make the rest in a day or two (or an hour or two). Since I have leftover pimento cheese spread, I may make another batch and keep them frozen. From freezer to fryer is pretty quick. Thanks for submitting this recipe, Erin! It will be enjoyed again and again! Thumb Up Helpful (20)

Rating: 4 stars I went to my local cheese shop and asked them for their advice. They suggested three different cheeses which were wonderful. A gruyère 'soft smelly' cheese and a third I can't remember. I also used panko break crumbs instead of seasoned break crumbs. Thumb Up Helpful (13)