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
- 1 pound grated smoked Gouda
- Salt and freshly ground black pepper
- 2 large eggs
- 3 cups seasoned bread crumbs
- Vegetable oil, for frying
- Marinara or Alfredo sauce, to serve
Directions
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
In a saucepan, melt the butter over 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, working out any lumps. Cook until the sauce thickens, about 2 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 cold, at least 2 hours.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put 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. Put the balls back into the freezer until you are ready to fry.
Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By WildonJordan
Pittsburgh, PA
on January 04, 2012
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So, this is the second time I've made these. It's just me so I freeze the balls and bread and fry them whenever I want to eat them. I totally ran out of eggs this afternoon so instead of using the egg wash to bread them I used Mayo and it makes the best difference ever. If your eating these your probly not concerned how fattening they are anyway so use the Mayo trust me.
By megthechef43
Missouri
on December 29, 2011
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Amazing! They were a huge hit at my Christmas Party. I served them with marinara. I think it was plenty cheesy. I used Italian Breadcrumbs which made all the difference. Everyone loved them and asked the recipe. They were time consuming but it was worth it. I had a party of 15 over and one batch was plenty if you are having other appetizers.
By jenjean84
on August 26, 2011
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I made this recipe tonight for a late night snack with some left over macaroni and cheese we had from dinner earlier in the week. OMG it is so freaking good and tastes clean, not greasy like some restaurant versions : and its surprisingly simple, would be a great appetizer for parties :
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