INGREDIENTS:
2 cups cooked macaroni noodles
2 cups shredded cheddar cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 large eggs, beaten
1 cup Italian breadcrumbs
Oil, for frying
Marinara sauce or ranch dressing, for dipping
DIRECTIONS:
In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until smooth and bubbly.
Gradually whisk in milk, salt, pepper, garlic powder, and paprika. Cook, stirring constantly, until the mixture thickens.
Remove the saucepan from heat and stir in shredded cheddar cheese until melted and smooth.
Add cooked macaroni noodles to the cheese sauce and stir until well combined. Let the mixture cool slightly.
Shape the mac and cheese mixture into golf ball-sized balls using your hands. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour or until firm.
In three separate shallow bowls, place beaten eggs in one, Italian breadcrumbs in another, and keep the third one empty.
Dip each frozen mac and cheese ball first into the empty bowl, then into the beaten eggs, and finally coat evenly with breadcrumbs. Place them back on the baking sheet.
In a deep fryer or heavy-bottomed pot, heat oil to 350°F (180°C). Fry the mac and cheese balls in batches for 3-4 minutes, or until golden brown and crispy.
Remove from the oil and drain on a paper towel-lined plate.
