Mac & Cheese Balls
A classic comfort food made into a great bite-size treat.
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Refrigeration Time 30 minutes mins
Total Time 2 hours hrs
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
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.
Keyword Balls, Cheese, Macaroni