Fried Mac And Cheese Balls
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
47
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
450 g
Elbow Macaroni2 tbsps
Unsalted Butter2 tbsps
All-Purpose Flour450 g
Grated Cheddar450 g
Smoked Gouda (grated)1
Salt2 large
Egg3 cups
Seasoned Bread Crumbs1
MarinaraDirections:
1
Cook the macaroni according to package instructions
2
Drain and rinse with cold water to stop the cooking
3
Drain again and set aside
4
In a saucepan, melt the butter over medium heat
5
Sprinkle the flour into the butter and stir it with a whisk
6
Cook for 2 minutes
7
Whisk the warmed milk into the flour mixture, working out any lumps
8
Cook until the sauce thickens, about 2 minutes
9
Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper
10
Fold the cheese sauce into macaroni
11
Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours
12
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray
13
Freeze the balls overnight
14
Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl
15
Put the bread crumbs into another shallow bowl
16
Remove the mac and cheese balls from the freezer
17
Dip the frozen balls into the egg wash then into the bread crumbs
18
Put the balls back into the freezer until you are ready to fry
19
Heat the oil in a deep-fat fryer to 350 degrees F
20
Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes
21
Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping