Mac & Cheese Balls
A classic comfort food made into a great bite-size treat.
Ingredients
Mac & Cheese
- 1-2 lbs Pasta (Elbows are traditional but mini shells or gemelli pasta is perfect. You will want to make a lot - it freezes well and reheats great.)
- 2 sticks Butter
- 1 Minced or Grated Onion
- 2 cloves Minced Garlic
- ½ cup Flour
- ½ cup White Wine
- 1 qt Heavy Cream
- ½ tsp Salt
- ½ tsp Pepper
- 2 tbsp Hot Sauce (optional)
- 1 cup Shredded Cheddar Cheese
- 1 cup Diced American Cheese
- ½ cup Shredded Colby Cheese
- 2 tbsp Grated Parmesan Cheese
- ¼ cup Panko Breadcrumbs
Egg Wash & Dry Mix
- 2 Eggs
- 3 tbsp Water
- 1 cup Panko Breadcrumbs
- ¼ cup Flour
- 1 tsp Onion Powder
Instructions
Mac & Cheese
- Cook Pasta according to direction, drain and cool.
- Sauté Butter, Onion and Garlic for 5-6 minutes
- Add Flour and cook for 3 minutes.
- Add White Wine and cook for 3 minutes.
- Add Heavy Cream, Salt, Pepper and Hot Sauce (optional) and cook for 5-8 minutes or until cream is heated but not boiling.
- Add Cheddar Cheese, American Cheese, Colby Cheese and Parmesan Cheese and cook until melted. Then add cooked pasta.
- Pour into buttered baking dish and sprinkle top with Breadcrumbs and bake in 350℉ oven for 25-30 minutes or until bubbly brown.
- Let chill completely. With a small ice cream scoop make macaroni balls.
Egg Wash & Dry Mix
- Prepare egg wash by mixing Eggs and Water.
- Prepare dry mix by mixing Breadcrumbs, Flour and Onion Powder.
Bake
- Dip chilled macaroni balls into the egg wash and then the dry mix. Let them rest in the refrigerator for at least 30 minutes.
- Bake in a 400℉ oven for 10-12 minutes or until golden. Alternatively, you can deep fry for 2-3 minutes.
