Fried Macaroni and Cheese Balls
|1 lb elbow pasta|
|2 tbs butter|
|2 cups milk, warmed|
|2 tbs warmed milk, for egg wash|
|1 lb cheddar cheese, grated|
|1 lb smoked Gouda cheese, grated|
|2 large eggs|
|kosher salt and black pepper to taste|
|3 cups seasoned bread crumbs|
|vegetable oil for frying|
|marinara or Alfredo sauce for serving|
This is a wonderful way to prepare macaroni and cheese as an appetizer. These mac and cheese balls are made with elbow pasta, cheddar and smoked Gouda cheese.
- Cook pasta according to package directions.
- Drain and rinse pasta under cold water to stop the cooking.
- In a large saucepan, using medium heat add the butter and flour and whisk to combine for about 2-3 minutes.
- Whisk the warm milk into the flour mixture and whisk until all lumps disappear.
- Cook until the sauce thickens, then remove from the heat.
- Add the cheeses and stir to form a smooth mixture, then season with salt and pepper.
- Add the cooked macaroni to the sauce pan and combine with the cheese sauce. Combine to coat well.
- Pour the macaroni into a shallow pan, cover and refrigerate for at least 2 hours.
- Once the macaroni mixture is totally chilled, using your hands or an ice cream scoop form the macaroni mixture into meatball sized balls and place then on a wax paper lined tray, cover and freeze the balls overnight.
- Beat the eggs and 2 tbs of milk together to form an egg wash, and pour into a shallow bowl.
- Place the bread crumbs into another bowl.
- Remove the mac and cheese balls from the freezer, then dip then one at a time dip them into the egg wash and then into the bread crumbs to coat them thoroughly. Remove any excess.
- Place the balls back onto the tray and put back into the freezer until ready to fry.
- In a large sauce pan or deep fryer, fill 1/2 full with vegetable oil and heat to 350 degrees.
- Fry the balls in batches until golden brown and the center is heated. About 5 minutes.
- Serve with dipping sauces of your choice.