Fried Mac and Cheese Balls
Serves 6
Ingredients
1-‐pound elbow macaroni
2 tablespoons unsalted bu@er
2 tablespoons all-‐purpose flour
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-‐s.ck cooking spray
InstrucBons
1. Cook the macaroni according to package instruc.ons.
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 bu@er over medium heat. Sprinkle flour into the
bu@er and s.r it with a whisk. Cook fro 2 minutes.
4. Whisk the warmed cream into the flour mixture, working out any lumps. Cook
un.l the sauce thickens, about 2 minutes.
5. Remove from the heat, add the cheese, and s.r un.l melted and smooth;
season with salt and pepper.
6. Fold the cheese sauce into macaroni un.l blended.
7. Pour the mac and cheese into a shallow pan and refrigerate un.l 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.
10. Remove the mac and cheese balls from the freezer. Dip the frozen balls into
the egg wash then into the panko breadcrumbs. Put the balls back into the
freezer un.l you are ready to air fry.
11. Place mac and cheese balls in the air fryer and spritz with cooking oil.
12. Set the .mer to 8 minutes and the temperature to 400 degrees.
13. Cook un.l golden brown.
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