Categories: Appetizers
Ingredients
- 1/2 lb. elbow macaroni
- 1 Tbsp butter
- 1 Tbsp flour
- 1 C milk, warmed plus 1 Tbsp
- 1/2 lb. Cheddar Cheese
- 1/2 lb. Smoked Gouda
- salt and pepper to taste
- 1 egg
- 1 1/2 C bread crumbs
- 1 tsp Italian seasoning
- optional marinara sauce to dip
Directions
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Cook macaroni according to directions. Drain and rinse with cold water. Set aside.
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In a pan, melt the butter over medium heat and sprinkle in the flour. Whisk together.
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Cook for 2 minutes.
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Add in warmed milk and stir to get rid of lumps.
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Cook until sauce thickens, about 2 minutes.
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Remove from heat and add in cheese, stir until melted and smooth.
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Season with salt and pepper.
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Pour cheese over macaroni and stir to combine.
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Pour into a shallow pan and refrigerate for 2 hours.
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. Form macaroni and cheese into balls using a cookie or ice cream scoop.
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. Place on a wax papper lined cookie sheet and freeze overnight.
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. Mix together egg and 1 Tbsp milk to make a wash in a shallow bowl.
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. Mix bread crumbs and seasoning together and place in a shallow bowl.
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. Dip macaroni and cheese balls into egg and then cover with bread crumb mixture.
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. Heat oil to 350 degrees and fry macaroni and cheese balls until they are golden brown and cooked through. About 5 minutes.
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*Serve with marinara sauce.