Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups panko breadcrumbs
- 2 large eggs, beaten
- Vegetable oil for frying
Special equipment needed:
- Large pot for boiling macaroni
- Medium saucepan for making cheese sauce
- Mixing bowls
- Baking sheet
- Deep fryer or heavy-bottomed pot for frying
Step-by-step instructions:
1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Gradually add the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens.
4. Add the cheddar cheese, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. Add the cooked macaroni to the cheese sauce and stir until well combined. Transfer the mixture to a baking sheet and refrigerate for at least 1 hour, or until firm.
6. Preheat the deep fryer or heavy-bottomed pot with vegetable oil to 350°F.
7. Using a cookie scoop or spoon, form the macaroni and cheese mixture into 1 1/2-inch balls.
8. Place the beaten eggs and panko breadcrumbs in separate bowls. Dip each ball first in the egg, then in the breadcrumbs, making sure to coat evenly.
9. Fry the macaroni and cheese balls in batches for 3-4 minutes, or until golden brown and crispy. Drain on a paper towel-lined plate.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- Makes approximately 24 balls
Nutritional information:
- Calories: 220
- Fat: 11g
- Carbohydrates: 21g
- Protein: 9g
Substitutions for ingredients:
- Any type of pasta can be used instead of elbow macaroni.
- Other types of cheese can be used in place of cheddar and Parmesan.
- Seasonings can be adjusted to taste.
Variations:
- Add chopped cooked bacon, diced jalapeños, or diced sun-dried tomatoes to the macaroni and cheese mixture for added flavor.
- Serve with a dipping sauce, such as marinara or ranch.
Tips and tricks:
- Make sure the macaroni and cheese mixture is well chilled before forming into balls to prevent them from falling apart.
- Use a cookie scoop or spoon to form the balls for even sizing.
- Fry in small batches to prevent overcrowding and ensure even cooking.
Storage instructions:
- Fried macaroni and cheese balls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the balls on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, or until heated through and crispy.
Presentation ideas:
- Serve the macaroni and cheese balls on a platter with a dipping sauce and garnish with chopped parsley.
Garnishes:
- Chopped parsley, grated Parmesan cheese, or diced tomatoes can be used as garnishes.
Pairings:
- Serve with a side salad or vegetable for a balanced meal.
Suggested side dishes:
- Caesar salad, roasted broccoli, or garlic bread.
Troubleshooting advice:
- If the macaroni and cheese balls are falling apart during frying, make sure the mixture is well chilled before forming into balls.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the balls from absorbing too much oil.
Food history:
- Fried macaroni and cheese balls are a popular appetizer in many restaurants and are often served at state fairs and carnivals.
Flavor profiles:
- Creamy, cheesy, and crispy.
Serving suggestions:
- Serve as an appetizer or snack.
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