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March 8, 2007
INGREDIENTS
1 lb. elbow macaroni
2 Tbsp unslated butter|
2 Tbsp all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
2 lbs. grated cheddar
salt and freshly ground black pepper
2 large eggs
3 cups Panko (Japanese Bread Crumbs)
vegetable oil for frying
PROCEDURE
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
In a sauce pan, melt the butter over medium heat. Sprinkle the flour into the butter and stir with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until sauce thickens, about 2 minutes. Remove from heat, add the cheese and stir until melted and smooth; season with salt and peper. Fold the cheese sauce into macaroni. Pour it into a shallow pan and refrigerate until cold, at least 2 hours.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash and then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
Heat the oil ina deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination of both for dipping.
Makes 60 macaroni & cheese rounds.
