Fried mac and cheese balls are kind of the craze right now. If you like macaroni and cheese, you will love this recipe. Just be sure not to glance at the nutritional impact of this offering. One piece of advice, make the balls smaller, rather than larger-golf ball size. Use small elbow macaroni. Also anytime you use milk in a recipe, you should grate a small amount of fresh nutmeg into the mixture. It will make a huge difference – just a touch.
1 pound small elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 1/2 pound grated Cheddar cheese
salt and pepper
fresh grated nutmeg
2 large eggs
3 cups seasoned bread crumbs – or you can make your own
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking process. Drain again and set aside.
In the same pan you cooked the pasta, add butter and flour and stir with a whisk for about 2 minutes – like a blond roux. Gradually add milk, whisking to blend. Cook about 2 minutes until thickened. Remove from heat, add nutmeg and cheese. Stir until cheese is melted. Add salt and pepper.
Fold the cheese sauce into the 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 small meatball sized balls and place on waxed paper tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk to form an egg wash. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash and then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
Heat the oil in a deep fryer to 350 degrees. Fry the mac and cheese balls until golden brown – approx 5 minutes. Only fry a few at a time so the oil won’t cool down too much. Drain on paper towels.
Serve with your favorite marinara sauce or a horseradish mustard sauce (recipe follows). Feel free to play with the concept, using more or less horseradish, eliminate the sour cream for a spicier sauce, or using a sweet and spicy mustard in place of the Dijon.
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 cup buttermilk
1 tablespoon sour cream
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 teaspoon chopped rosemary or basil