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Deep-Fried Mac and Cheese Balls
• Prep 60 min • Cooking 7 h
Mac and Cheese Balls
- 3 cups uncooked elbow macaroni
- 1 ½ cups local whole milk
- 1 ½ cup local half and half cream
- 1 cup shredded local old cheddar
- ⅔ cup shredded local mozzarella
- ½ cup shredded local Monterey Jack
- 2 tablespoons local unsalted butter
- 1 ½ tablespoons flour
- 1 ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
For Frying
- 3 eggs
- 4 tablespoons local whole milk
- 1 ½ cups flour
- 2 cups Italian seasoned panko bread crumbs
- Vegetable oil, for frying
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 7 minutes or per package directions. Drain, rinse with cold water and set aside. Mix all the shredded cheese together and set aside as well.
- Melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking until bubbly. While whisking, add the milk and cream. Seasonwith salt, garlic powder and cayenne pepper. Bring to a simmer and cook for2 minutes.
- Remove from heat and mix in about half of your cheese. Fold in macaroni, then stir in the remaining cheese.
- Spread mac and cheese onto a parchment paper-lined rimmed baking sheet. Cover the top with plastic wrap immediately. Let it cool down for 15 minutes, then refrigerate for about 6 hours or overnight.
- Use a cookie scoop to spoon out about 3 tablespoons of the mixture at a time and shape into 2- to 3-inch balls.
- Whisk eggs with 4 tablespoons of milk. Roll the macaroni balls into the flour,then dip them into the egg mixture and after that coat in the bread crumbs.
- Place all the coated macaroni balls on a baking tray and place them in the freezer until they are all made and ready to fry.
- Heat the oil in a deep, heavy-bottomed pot to 360°F (180°C). Gently place 3 to 4 mac and cheese balls into the oil at a time and fry for 3-4 minutes per batch, until golden.
- Drain briefly on a paper towel lined plate. Serve hot and enjoy!
