Fried Macaroni And Cheese Balls

Bring a large pan of salted water to a boil. Add the macaroni and cook until al dente. Drain well in a colander and rinse with cold water to chill the pasta. Set aside.

Melt the butter in a saucepan over medium heat. Whisk the flour into the melted butter and cook, stirring constantly, for 2 minutes.

While stirring, slowly add the warm milk and mix until smooth. Cook, stirring constantly, until the sauce thickens, about 4 minutes.

Remove the saucepan from the heat and stir in the Cheddar and Gouda. Stir until the cheese melts. Season with salt and pepper as needed.

Fold the cooked macaroni into the cheese sauce then transfer the macaroni and cheese to a shallow pan. Place the pan in the refrigerator and chill for 2 hours.

Form the macaroni mixture into 2-inch balls using two spoons or an ice cream scoop. Place the balls on a waxed paper lined baking sheet or baking pan. Place the pan in the freezer and freeze 8 hours or overnight.

When ready to cook, beat the eggs and milk together in a shallow dish. Place the bread crumbs in another shallow dish.

Heat the oil in a deep-fryer to 350 degrees F.

Dip each frozen macaroni and cheese ball in the egg wash, turning to coat them completely. Let any excess egg mixture drip off. Next, roll the balls in the bread crumbs, coating them completely.

Add the macaroni and cheese balls to the hot oil and cook, turning if needed, until golden brown and heated through, about 5 minutes. Remove them from the oil with a slotted spoon and let drain on paper toweling.

Serve with your favorite pasta sauce such as marinara or Alfredo.