Fried Mac and Cheese Balls
- Preparation Time: 45 min
- Cooking Time: 15 min
- Total Time: 1 h
- 8 servings
Ingredients
- 1 lb - Elbow macaroni
- 2 tbsp - Butter
- 2 tbsp - All-purpose flour
- 1 cup - Milk
- ½ cup - American cheese
- 3 can - Orange sharp cheddar cheese, shredded
- 1 bottle El Yucateco Green Habanero Sauce
- ½ cup - All-purpose flour
- 2 Eggs
- 2 cup - Bread crumbs
- 2 tbsp - Barbecue rub or seasoning, your favorite kind
Preparation
- In a large pot, cook macaroni in salted boiling water until al dente, about 4 minutes. Drain and reserve approximately 1 cup of pasta water.
- In the same pot, melt butter then add flour and whisk over medium heat for about 1 minute to make a roux. Add milk and whisk until smooth. Add american cheese and cheddar cheese, whisking constantly, then incorporate pasta and stir for about 2 minutes or until sauce is thick. Add pasta water if it gets too thick. Add 3 tbsp Green Habanero Sauce and season with salt and pepper to taste.
- Transfer to a lightly oiled 8 inch baking dish. Cover with plastic wrap and refrigerate until firm, about 4 hours.
- Preheat deep fryer oil to 350 F.
- Cut the mac and cheese into cubes.
- Spread flour on a plate. Combine breadcrumbs and barbecue seasoning in another plate. Beat the eggs in a small bowl.
- Roll cubes of mac and cheese into flour then dip into eggs and then into breadcrumbs. Dip into eggs again and then into bread crumbs.
- Fry mac and cheese cubes for about 4 minutes or until golden brown. Transfer to a baking sheet lined with paper towels. Serve hot with a few extra dashes of Green Habanero sauce.