Fried Mac & Cheese Balls

INGREDIENTS

• 2 tablespoon unsalted butter

• 2 tablespoon flour

• 3/4 cup half and half

• 1 teaspoon kosher salt

• 1/2 teaspoon sugar

• 1 packed cup Tenderoni mac & cheese

• 1/2 cup flour

• 1 beaten egg

• 1 cup breadcrumbs

• Pecorino or Parmesan cheese for serving

INSTRUCTIONS

• Melt the butter in a small saucepan.

• Add the flour and stir vigorously until the mixture is bubbling.

• Remove the pan from the heat, then slowly whisk in the half and half until it is fully incorporated and there are no lumps.

• Return the pan to a medium-low heat stove and use a silicone spatula to continuously scrape the bottom of the pan to keep the sauce from burning.

• When the sauce is thick and bubbly, remove the pan from the heat and add the mac & cheese.

• Stir to combine, then taste for salt and adjust as needed. Cool to room temperature, then place the mixture into the fridge to harden.

• Once the macaroni mixture has cooled, it will be very firm. Use a spoon to scoop out a 1 1/2″ ball, then roll it between your hands to make it round, pressing down a bit to remove any air pockets.

• You should be able to make about 8 balls.

• Add about 2 inches of oil into a heavy bottomed pot.

• Turn the heat onto medium high, and watch for the temperature to reach about 320 degrees F. In the mean time, get 3 shallow bowls out, and put the flour in one, the egg in another and the pan in the third.

• Roll each ball in the flour to coat evenly, then in the egg (make sure it’s well coated with egg or the breadcrumbs won’t stick).

• Lastly, drop the balls in the breadcrumbs and roll around to coat evenly.

• Line a wire rack with paper towels to place the balls on once they’re fried.

• Fry each ball, rolling them around so they brown evenly until they are golden brown and crisp.

• Transfer the fried mac and cheese balls to a paper towel lined rack and let them drain.

• Let them cool for a minute before serving, then top with plenty of grated cheese.