Deep-Fried Mac and Cheese Balls

Step 1

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 7 minutes or per package directions. Drain, rinse with cold water and set aside. Mix all the shredded cheese together and set aside as well.

Step 2

Melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking until bubbly. While whisking, add the milk and cream. Season with salt, garlic powder and cayenne pepper. Bring to a simmer and cook for 2 minutes.

Step 3

Remove from heat and mix in about half of your cheese. Fold in macaroni, then stir in the remaining cheese.

Step 4

Spread mac and cheese onto a parchment paper-lined rimmed baking sheet. Cover the top with plastic wrap immediately. Let it cool down for 15 minutes, then refrigerate for about 6 hours or overnight.

Step 5

Use a cookie scoop to spoon out about 3 tablespoons of the mixture at a time and shape into 2- to 3-inch balls.

Step 6

Whisk eggs with 4 tablespoons of milk. Roll the macaroni balls into the flour, then dip them into the egg mixture and after that coat in the bread crumbs.

Step 7

Place all the coated macaroni balls on a baking tray and place them in the freezer until they are all made and ready to fry.

Step 8

Heat the oil in a deep, heavy-bottomed pot to 360°F (180°C). Gently place 3 to 4 mac and cheese balls into the oil at a time and fry for 3-4 minutes per batch, until golden.

Step 9

Drain briefly on a paper towel lined plate. Serve hot and enjoy!