Ingredients
Method
- Cook pasta until al dente in a pot of boiling water seasoned with salt. Drain and rinse with cold water and keep aside.
- On med-low heat, melt butter and add flour and cook for a min. Pour in the milk followed by cheddar and gouda cheese. Add garlic powder and season with salt and pepper
- Once the cheese has melted add the mixture into the pasta and mix. Transfer it into a shallow glass pan. Cover and refrigerate for a min of 2 hrs.
- Shape the cold mac and cheese into medium size balls and place them onto a wax paper-lined tray and freeze the balls overnight.
- For coating the balls, beat an egg with milk.
- 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.
- Fry the Mac and cheese balls until they are golden brown and center is hot, about 5 minutes.
- Serve hot with calm cuisine’s Marinara or Alfredo sauce and some grated parmesan (opt). Enjoy!!
Notes
- The oil for frying the balls should not be too hot, as it will burn the outside while the insides remain cold.
- You can substitute the gouda cheese with mozzarella cheese.
- You can store these balls in the freezer for at least 2 months for a quick meal or snack making it perfect for Ramadan meal prep.
- Shape the Mac and cheese into small lime-sized balls for the perfect party appetizer.
Tried this recipe?Let us know how it was!