| Level: | Intermediate |
| Total: | 12 hr 35 min |
| Prep: | 15 min |
| Inactive: | 12 hr |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk, warmed, plus 2 tablespoons for egg wash
- 1 pound grated Cheddar
- 1 pound grated smoked Gouda
- Salt and freshly ground black pepper
- 2 large eggs
- 3 cups seasoned bread crumbs
- Vegetable oil, for frying
- Marinara or Alfredo sauce, to serve
Instructions
- Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
- In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
- Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
- Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
- Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1710 |
| Total Fat | 117 g |
| Saturated Fat | 37 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 59 g |
| Cholesterol | 244 mg |
| Sodium | 1567 mg |
Reviews
Worth the effort
Thank you!! Was trying to replicate the ones at Cheesecake Factory and they were great!! I made the cream and marinara sauce too for a closer copy.
Great recipe! Would highly recommend.
Need red Drummond cinnamon cookies please
Hi, do we have to let it cool to room temp first before putting it into the fridge? Or you could straight away put it in the fridge once you mix everything and its cooked? Thank you!
100% good
Super easy to prepared and delicious to eat! I just think it needs a little bit more salt (but it’s for my taste).
This is a recipe where you’re going to have to get your hands messy. And as gross and goopy as making these are, it is BY FAR worth it! We show the frying process here, we cooked them for a little longer than suggested (https://youtu.be/a-E1UvXPSKw)
how long i can keep in freezer?
My mother LOVED these! thanks for the recipe