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
- Cook the elbow macaroni according to package directions. Drain well, rinse under cold water to stop cooking, drain again, and set aside.
- 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.
- Shape chilled mac and cheese into meatball-sized balls. Place on a wax paper-lined tray and freeze overnight.
- 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.
- 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.
