Ingredients:

  • 1 lb (450 g) macaroni
  • 16 oz (450 g) sharp cheddar cheese (block or shredded)
  • 1 ¼ cup (300 ml) milk (divided)
  • ½ cup (60 g) all-purpose flour
  • ¼ cup (60 g) unsalted butter
  • Salt & pepper to taste
  • 2 large eggs
  • 3 cups (180 g) seasoned breadcrumbs
  • Vegetable oil (for frying)

Instructions:

  1. Boil macaroni in salted water until tender. Drain and set aside.
  2. In a large pan, melt butter over medium heat. Add flour, stirring constantly until it turns a light brown (roux).
  3. Pour in 1 cup of milk, whisking until thickened. Gradually add cheese, stirring until smooth. Season with salt and pepper.
  4. Mix the cooked macaroni into the cheese sauce until fully coated.
  5. Transfer the mixture to a container and refrigerate for at least 1 hour, or until completely cold.
  6. Line a baking sheet with wax or parchment paper. Shape chilled mac and cheese into 1-inch balls and place on the prepared pan.
  7. Place the mac and cheese balls in the freezer for at least 1 hour (overnight is best).
  8. In a bowl, beat the eggs and mix in the remaining ¼ cup of milk.
  9. Dip each frozen mac and cheese ball into the egg wash, then roll in breadcrumbs until fully coated.
  10. In a deep fryer or heavy skillet, heat oil to 320°F (160°C) (fill a skillet ½ to ¾-inch deep if pan-frying).
  11. Fry balls in small batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
  12. Enjoy hot with your favorite dipping sauce!