Mac and Cheese Balls
Ingredients
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
2 large eggs
3 cups seasoned bread crumbs
Vegetable oil, for frying
Directions:
Cook the pasta according to package directions then drain
Shred your cheeses
In a saucepan, melt the butter over medium heat. Sprinkle the flour into
the butter and stir it with a whisk. Cook for 2 minutes. Whisk the
warmed milk into the flour mixture, working out any lumps. Cook until
the sauce thickens, about 2 minutes. Remove from the heat, add the
cheeses, and stir until melted and smooth; season with salt and pepper.
Fold the cheese sauce into macaroni. Pour the mac and cheese into a
shallow pan and refrigerate until cold, at least 2 hours.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk together to form an egg wash and
pour it into a shallow bowl. Put the bread crumbs into another shallow
bowl. Remove the mac and cheese balls from the freezer. Dip the frozen
balls into the egg wash then into the bread crumbs. Put the balls back
into the freezer until you are ready to fry.
Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
0 comments:
Post a Comment