Ingredients
1lbelbow macaroni
2tbspunsalted butter
2tbspall purpose flour
2cupsmilk,warmed, plus 2 tbsp for egg wash
1lbcheddar,grated
1lbsmoked gouda,grated
salt and pepper,to taste
3large eggs
4cupsseasoned bread crumbs
vegetable oil,for frying
marinara or alfredo sauce,for dipping
Preparation
Cook macaroni according to package instructions. Immediately drain and rinse with cold water. Drain again and set aside.
Melt butter in a saucepan over medium heat. Sprinkle in flour and stir with a whisk. Cook for 2 minutes. Whisk in warm milk, working out any lumps.
Cook for about 2 minutes until sauce has thickened. Remove from heat. Add both cheeses and stir until melted and smooth. Season with salt and pepper.
Fold in macaroni noodles and pour into a shallow pan and refrigerate for at least 2 hours, until macaroni is cold.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze overnight.
Beat together the eggs with your 2 tablespoons milk and pour it into a shallow bowl. Pour the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer.
Dip the frozen balls into the egg wash then into the bread crumbs. Repeat these steps twice for each ball. This will give it a nice thick coat. Put back into the freezer until ready to fry.
Fry the coated mac and cheese balls for 5 minutes, until golden brown and center is hot. Serve hot with favorite marinara or Alfredo sauce for dipping.
