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Mac 'n Cheese Balls

Mac 'n Cheese Balls

Serves 4-5


2 cups uncooked elbow macaroni
1 tbsp unsalted butter        
1 tbsp flour   
1 cup & 1 tbsp milk
½ lb cheddar cheese
½ lb Gouda cheese
Salt and pepper, to taste
1 large egg
1½ cups bread crumbs
Oil, for frying
1 jar Monte Bene Garlic Marinara pasta sauce


    Cook the elbow macaroni al dente. Rinse and drain with cold water, and set aside in a shallow pan.

    In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Use a whisk to add 1 cup milk, removing any lumps. Continue cooking until sauce thickens, 2 minutes. Remove from heat and add cheeses, stirring until melted. Season to taste with salt and pepper. Fold cheese mixture into cooled macaroni and refrigerate until cold, about 2 hours.

    Use an ice-cream scoop to shape cold mac and cheese into meatball-sized balls. Place on a wax-paper lined tray, cover with plastic, and freeze 4 hours.
    Combine egg and tablespoon of milk in a bowl. Dip frozen mac and cheese balls in egg wash, then flour, then breadcrumbs. Place back on tray and in the freezer until ready to fry.

    Heat oil in a deep-fat fryer or small saucepan to 350 degrees F. Fry mac and cheese balls until golden brown, about 5 minutes. Serve with Monte Bene Garlic Marinara pasta sauce.