■ 14
Fried Mac and Cheese Balls
Serves 6
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose our
2 cups cream, warmed, plus 2 tablespoons for egg wash
1 pound grated Cheddar cheese
½ pound shredded mozzarella
½ pound Parmesan cheese
salt and freshly ground black pepper
2 large eggs
3 cups seasoned panko bread crumbs
non-stick cooking spray
1. Cook the macaroni according to package instructions.
2. Drain and rinse with cold water to stop the cooking. Drain again, pour
into a large bowl, and set aside.
3. In a saucepan, melt the butter over medium heat. Sprinkle our into
the butter and stir it with a whisk. Cook for 2 minutes.
4. Whisk the warmed cream into the our mixture, working out any
lumps. Cook until the sauce thickens, about 2 minutes.
5. Remove from the heat, add the cheeses, and stir until melted and
smooth; season with salt and pepper.
6. Fold the cheese sauce into macaroni until blended.
7. Pour the mac and cheese into a shallow pan and refrigerate until cold,
at least 2 hours.
8. Shape the cold mac and cheese into meatball-sized balls and place
them onto a waxed paper-lined tray. Freeze the balls overnight.
9. Beat the eggs and 2 tablespoons cream together to form an egg
wash and pour into a shallow bowl. Put the bread crumbs into another
shallow bowl.
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