Ingredients:
In a big saucepan, melt your butter.
Once it melts, slowly whisk in your flour – stirring out the lumps.
Add the milk into the mixture. Cook on medium heat for about 4 minutes until the sauce thickens.
Remove from heat and slowly add all of the freshly grated cheeses.
Stir well until it is melted and smooth.
In a large glass pan, fold in the macaroni and mix well with the cheese sauce.
Season with salt and pepper.
Chill in the refrigerator for at least 2 hours.
Then shape the cold mac and cheese into balls. Mine are pretty large (like the Cheesecake Factory) but you could make them bite-size too.
Place the balls on a cookie sheet lined with foil in the freezer for about 45 mins.
Compress the balls to make them firmer and tighter and put them back in the freezer.
In a small bowl, whisk your 3 eggs and your 3 tablespoons of milk. Set aside.
In another bowl, place your Panko bread crumbs and set aside. (It’s important to use the Panko brand!)
Heat your oil in a pan or fryer.
One by one, take your mac and cheese balls and dip them in the egg mixture – then roll them in the Panko bread crumbs.
Coat each ball really good and fry them in the oil.
They will be a crispy light brown when they are done. Set on a paper towel to drain the oil.
Top with some freshly grated cheese. Serve with marinara sauce.
- 1 pound (one box) large elbow macaroni
- 3 tablespoons butter
- 2 cups whole milk heated and warmed
- 2 tablespoons flour
- 1/2lb. grated sharp cheddar cheese
- 1/2lb. smoked Gouda cheese (grated)
- 1/2lb. shredded Italian blend cheese — Fresh Parmesan, Asiago, Romano, Mozzarella, Provolone cheese
- salt/pepper, to taste
- 3 eggs
- 3 tablespoons milk
- 1 box Panko bread crumbs
In a big saucepan, melt your butter.
Once it melts, slowly whisk in your flour – stirring out the lumps.
Add the milk into the mixture. Cook on medium heat for about 4 minutes until the sauce thickens.
Remove from heat and slowly add all of the freshly grated cheeses.
Stir well until it is melted and smooth.
In a large glass pan, fold in the macaroni and mix well with the cheese sauce.
Season with salt and pepper.
Chill in the refrigerator for at least 2 hours.
Then shape the cold mac and cheese into balls. Mine are pretty large (like the Cheesecake Factory) but you could make them bite-size too.
Place the balls on a cookie sheet lined with foil in the freezer for about 45 mins.
Compress the balls to make them firmer and tighter and put them back in the freezer.
In a small bowl, whisk your 3 eggs and your 3 tablespoons of milk. Set aside.
In another bowl, place your Panko bread crumbs and set aside. (It’s important to use the Panko brand!)
Heat your oil in a pan or fryer.
One by one, take your mac and cheese balls and dip them in the egg mixture – then roll them in the Panko bread crumbs.
Coat each ball really good and fry them in the oil.
They will be a crispy light brown when they are done. Set on a paper towel to drain the oil.
Top with some freshly grated cheese. Serve with marinara sauce.