I’ve been trying to decide what possess people to fry literally everything. I am, however, thankful for their ingenuity. I first came across these little nuggets of flavor and cheesiness while eating lunch at my local Cheesecake Factory. I had never thought before to fry a ball of macaroni and cheese… but it is beyond delicious. The first thing I did when I got home was recreate the recipe so that I could eat them all the time. Even if you aren’t a big fan of mac & cheese, I absolutely suggest giving these a try! 🙂
** This is a great recipe to use when you have left over mac & cheese!
You Will Need:
- 1/2 lb. elbow macaroni
- 1 tbsp butter
- 1 tbsp flour
- 1 C milk, warmed
- 1/2 lb. cheddar cheese
- 1/2 lb. white cheddar cheese
- salt and pepper to taste
- 1 egg
- 1 1/2 C bread crumbs
- 1 tsp Italian seasoning (or just use Italian style bread crumbs)
- marinara sauce for dipping (optional)
- Cook macaroni according to directions. Drain and rinse with cold water. Set aside.
- In a pan, melt the butter over medium heat and sprinkle in the flour. Whisk together.
- Cook for 2 minutes.
- Add in warmed milk and stir to get rid of lumps.
- Cook until sauce thickens (about 2 minutes)
- Remove from heat and add in cheese, stir until melted and smooth.
- Season with salt and pepper.
- Pour cheese over macaroni and stir to combine.
- Pour into a shallow pan and refrigerate for 2-2 1/2 hours.
- Form macaroni and cheese into balls. To make this step quicker, use an ice cream scoop.
- Place on wax paper lined cookie sheet and freeze overnight.
- Mix together egg and t tbsp milk to make a wash in a shallow bowl.
- Mix bread crumbs and seasoning together and place in a shallow bowl.
- Dip macaroni and cheese balls into egg and then cover with bread crumb mixture.
- Heat oil to 350F and fry macaroni and cheese balls until they are golden brown and cooked through. (About 5 minutes)
- Serve alongside marinara sauce.