Crispy on the outside and creamy on the inside, these fried mac and cheese balls are a delightful treat perfect for appetizers or snacks.
Preparation time
30min
Cooking time
10min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 240 g breadcrumbs
- 60 g butter
- 240 g cheddar cheese
- 2 eggs
- 225 g elbow macaroni
- 30 g flour
- 240 ml milk
- 30 g parmesan cheese
- 1 tsp salt
- 500 ml vegetable oil
Directions
Step 1
Cook the elbow macaroni according to the package instructions. Drain and set aside.
Step 2
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring continuously.
Step 3
Gradually whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes.
Step 4
Stir in the shredded cheddar cheese and grated parmesan cheese until melted and smooth.
Step 5
Add the cooked macaroni to the cheese sauce, stirring to combine. Season with salt and black pepper.
Step 6
Pour the macaroni and cheese into a baking dish and refrigerate for at least 2 hours, or until firm.
Step 7
Once firm, use a spoon to scoop out portions and roll into balls.
Step 8
In a shallow dish, beat the eggs. Place the breadcrumbs in another shallow dish.
Step 9
Dip each macaroni and cheese ball into the beaten eggs, then roll in the breadcrumbs to coat.
Step 10
Heat the vegetable oil in a deep frying pan over medium-high heat.
Step 11
Fry the balls in batches until golden brown and crispy, about 2-3 minutes per batch.
Step 12
Remove the balls with a slotted spoon and drain on paper towels. Serve warm.