Fried Mac and Cheese Balls Recipe

Deep-Fried Mac and Cheese Balls

Deep-Fried Mac and Cheese Balls

Recipe provided by Chef's Market

• Difficulty: Intermediate
• Servings: 6
• Nutritional Information Per Serving (Serving Size: 1 of 6 servings)
  • Calories: 1710
  • Total Fat: 117 g
  • Saturated Fat: 37 g
  • Carbohydrates: 105 g
  • Dietary Fiber: 5 g
  • Sugar: 12 g
  • Protein: 59 g
  • Cholesterol: 244 mg
  • Sodium: 1567 mg

• Total Time: 12 hr 35 min
• Preparation: 15 min
• Inactive Time: 12 hr
• Cooking: 20 min

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 cheese
• 1 pound grated smoked Gouda cheese
• Salt and freshly ground black pepper
• 2 large eggs
• 3 cups seasoned bread crumbs
• Vegetable oil, for frying
• Marinara or Alfredo sauce, to serve

Instructions

1. Cook the elbow macaroni according to package directions. Drain well, rinse under cold water to stop cooking, drain again, and set aside.
2. In a medium saucepan over medium heat, melt the butter. Whisk in flour and cook for 2 minutes. Gradually whisk in warmed milk until smooth. Cook until thickened, about 2 minutes. Remove from heat, stir in cheeses until melted and creamy. Season with salt and pepper. Combine with macaroni. Spread in a shallow dish and chill for at least 2 hours.
3. Shape chilled mac and cheese into meatball-sized balls. Place on a wax paper-lined tray and freeze overnight.
4. Whisk eggs with 2 tablespoons milk for egg wash. Place seasoned bread crumbs in a separate bowl. Dip frozen balls in egg wash, then coat in bread crumbs. Return to freezer until ready to fry.
5. Heat oil in a deep fryer to 350F. Fry balls until golden brown and heated through, about 5 minutes. Serve hot with marinara or Alfredo sauce for dipping.

This recipe has been provided by a culinary professional and has not been adapted or tested for standard home kitchen use.