Mac and Cheese Balls (Print)
Melted cheese macaroni rolled up in a crispy shell and fried till golden.
# Ingredients:
→ Main Mac and Cheese Mix
01 -
Salt and freshly ground black pepper to taste
02 -
50 g finely grated Parmesan
03 -
200 g shredded Cheddar
04 -
240 ml whole milk
05 -
30 g all-purpose flour
06 -
30 g unsalted butter
07 -
200 g elbow macaroni, cooked and drained
→ Breading and Frying
08 -
Cooking oil, enough for frying
09 -
150 g seasoned breadcrumbs
10 -
2 large eggs, beaten
11 -
120 g all-purpose flour
# Steps:
01 -
Dish up the hot bites and let folks dip them in whatever they like, maybe something tangy or creamy.
02 -
Heat oil in a deep pan or fryer until it hits 175°C. Toss in some Mac and Cheese balls and cook till they're crunchy and golden all over, around 2 to 3 minutes. Lift them onto a paper towel to drain.
03 -
First, roll each ball in flour. Then dunk in egg, and finally, cover with breadcrumbs. Want 'em extra crispy? Do the flour, egg, crumbs thing one more time.
04 -
Scoop up small amounts of the mix and roll them into balls in your hands, about 3 to 5 cm wide.
05 -
Press the Mac and Cheese mixture into a baking dish, cover it, and chill it for no less than 2 hours so it firms up in the fridge.
06 -
Fold your cooked macaroni into the cheesy sauce until every bit is coated and glossy.
07 -
Drop in Cheddar and Parmesan, then stir till the cheese is gooey and melty. Sprinkle in salt and pepper for flavor.
08 -
Melt butter in a pot over medium heat. Stir in flour and cook, mixing, for a minute or two so it gets just a little color. Pour in milk bit by bit, whisking as you go, and keep it on the heat till it thickens up and gets creamy.
# Notes:
01 -
It's way easier to make the balls and fry them if you let the mac and cheese mix get really cold first.