Fried mac and cheese

Fried_mac_and_cheese

Fried Mac and Cheese Balls


Ingredients


1 pound elbow macaroni


two tablespoons unsalted butter


two tablespoons all-function flour


two cups milk, warmed, plus 2 tablespoons for egg wash


1 pound grated Cheddar


one pound grated smoked Gouda


Salt and freshly ground black pepper


3 cups seasoned bread crumbs


Vegetable oil, for frying


Marinara or Alfredo sauce, to serve


Directions



  1. Cook the macaroni in accordance to bundle instructions. Drain and rinse with cold water to end the cooking. Drain yet again and set aside.

  2. In a saucepan, melt the butter more than 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, doing work out any lumps. Cook until finally the sauce thickens, about two 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 finally cold, at least two hrs.

  3. Form the cold mac and cheese into meatball-sized balls and spot them onto a waxed paper-lined tray. Freeze the balls overnight.

  4. Beat the eggs and two tablespoons milk together to kind an egg wash and pour it into a shallow bowl. Put the bread crumbs into an additional shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Place the balls back into the freezer until you are ready to fry.

  5. Heat the oil in a deep-excess fat fryer to 350 degrees F. Fry the mac and cheese balls till they are golden brown and center is scorching, about five minutes. Serve scorching with your favourite marinara or Alfredo sauce or mixture or each for dipping.


This recipe was provided by a chef, restaurant or culinary expert. It has not been tested for house use.





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