Ingredients:
4 cups cooked elbow macaroni
1 tbsp butter
3 tsp all-purpose our
1
1
/3 cups heavy cream
2 cups sharp cheddar, shredded
2 cups Monterey jack, shredded
2 tsp sea or kosher salt
¼ tsp smoked paprika
½ tsp granulated garlic
¼ black pepper, ground
4 dashes hot sauce
2 tbsp fresh parsley, chopped
3 large eggs, beaten
1 cups all-purpose our
3 cups panko breadcrumbs
4 tbsp grape seed or
vegetable oil
Mac ‘n Cheese
Balls
Directions: Temperature: 360°F Time: 12 minutes
1. Add butter to a medium sized pot over medium heat. When melted, whisk in the our.
Whisk for one minute. Pour in the heavy cream and whisk to mix.
2. When cream is hot, whisk in 1 ½ cups of the cheddar and 1 ½ cups Monterey Jack in
increments until the cheese is melted. Whisk in the salt, smoked paprika, granulated garlic,
black pepper and hot sauce to combine.
3. Pour in the pasta and, with a rubber spatula, mix to combine. Remove from the heat and
fold in the remaining shredded cheese and chopped parsley. Transfer pasta mix onto a
sheet tray lined with parchment paper and cool in the fridge for a half hour. Mix the panko
with oil and coat the crumbs well with the oil.
4. Form roughly a 2-inch ball with a scoop or by hand. Dredge balls in our and shake off
excess. Dip the mac & cheese balls in beaten eggs and then in the panko. Arrange 8 balls
into the basket, 7 in a circle and one in the middle. Air fry for 12 minutes. Air fry in batches.
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