Directions
- 1Prepare the buffalo chicken by shredding it.
- 2Boil macaroni in a mini rice cooker.
- 3Drain the macaroni and add the milk, cheddar cheese, pepper, and parsley to it in the mini rice cooker.
- 4Mix all ingredients until well combined.
- 5Add the shredded buffalo chicken to the macaroni and cheese.
- 6Add hot sauce to the mix.
- 7Mix the ingredients once again.
- 8Shape the mac and cheese into balls.
- 9Crack the quail eggs in a bowl and whisk them.
- 10In three bowls, put flour, whisked eggs, and bread crumbs.
- 11Roll each mac and cheese ball in flour, then in eggs, and finally in bread crumbs.
- 12Heat up the cooking oil in the mini rice cooker.
- 13Fry the mac and cheese balls in hot oil until golden brown.
- 14Serve and top with parmesan cheese and parsley.
Ingredients
- 1 package buffalo chicken
- 1 package macaroni
- 1 cup water
- 1 package cheddar cheese
- 1 carton milk
- 1 pinch black pepper
- 1 pinch parsley
- 2 tablespoons hot sauce
- 1 package bread crumbs
- 6 quail eggs
- 1 cup flour
- 1 cup cooking oil
- 1 pinch parmesan cheese
Equipment
mini rice cookercutting boardbowlcolanderspatulasmall pottongs
Related recipes
Peanut Butter & Jelly Sloppy Joes
American · Sauce & Condiment
Easy Mac Powder
American · Sauce & Condiment
Ermine Frosting
American · Sauce & Condiment
Viral Hot Honey Ranch
American · Sauce & Condiment
Easy Ketchup Canning Recipe
American · Sauce & Condiment30m
Healthy High-Protein Dips
American · Sauce & Condiment
Crack Burger
American · Sauce & Condiment
Hamlin's White Dip
American · Sauce & Condiment
Pork Butt
American · Sauce & Condiment
Bacon Jam & Roasted Garlic Mayo Burger
American · Sauce & Condiment30m
Swamp Dogs
American · Sauce & Condiment35m
Healthy Anti-Inflammatory Cilantro Crema
American · Sauce & Condiment