These crispy and gooey delights are not just for kids! Serve them in our delicious marinara dipping sauce and they will disappear from the tray quickly!
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup half & half
1/4 cup gruyere cheese, grated (for kids, you may substitute all cheeses for 1 cup total shredded mild cheddar)
1/2 cup white or sharp cheddar, grated
1/4 cup parmesan cheese, grated
1 teaspoon kosher salt
dash freshly cracked pepper
dash nutmeg (use sparingly!)
For dredging station:
3/4 cup all purpose flour
2 eggs, beaten
1 cup panko bread crumbs, crushed to a fine consistency
2 teaspoons fresh parsley, chopped finely
1/2 teaspoon kosher salt
Bring salted water to a boil in a large pot. Add macaroni and cook 6-8 minutes or according to the package.
While the macaroni is cooking, heat the butter and flour in heavy saucepan over low heat to make a roux. Add milk and half & half cook for about 2 minutes, stirring ccasionally. Remove from heat and stir in the different cheeses, salt, pepper, and nutmeg. Add the cooked macaroni and stir to combine.
Place in bowl in the refrigerator to chill for about an hour.
Remove from refrigerator and use a spoon to scoop 1 1/2″ balls. place on parchment paper or baking sheet.
Heat oil in deep pan to 350 degrees.
While oil is heating, dip macaroni and cheese balls through a dredging station consisting of 3 bowls.
1st bowl: flour
2nd bowl: eggs
3rd bowl: panko bread crumbs, parsley and salt
When you are finished dipping all the macaroni and cheese balls in the dredging station, place the balls into the hot oil to fry (work in shifts, making sure that they aren’t too crowded in oil) for about 2-3 minutes, until golden brown.
Serve with marinara and pesto dipping sauces.
Go to full version of