Categories: Appetizers

Ingredients

• 1/2 lb. elbow macaroni
• 1 Tbsp butter
• 1 Tbsp flour
• 1 C milk, warmed plus 1 Tbsp
• 1/2 lb. Cheddar Cheese
• 1/2 lb. Smoked Gouda
• salt and pepper to taste
• 1 egg
• 1 1/2 C bread crumbs
• 1 tsp Italian seasoning
• optional marinara sauce to dip

Directions

1. Cook macaroni according to directions. Drain and rinse with cold water. Set aside.

2. In a pan, melt the butter over medium heat and sprinkle in the flour. Whisk together.

3. Cook for 2 minutes.

4. Add in warmed milk and stir to get rid of lumps.

5. Cook until sauce thickens, about 2 minutes.

6. Remove from heat and add in cheese, stir until melted and smooth.

7. Season with salt and pepper.

8. Pour cheese over macaroni and stir to combine.

9. Pour into a shallow pan and refrigerate for 2 hours.

10. . Form macaroni and cheese into balls using a cookie or ice cream scoop.

11. . Place on a wax papper lined cookie sheet and freeze overnight.

12. . Mix together egg and 1 Tbsp milk to make a wash in a shallow bowl.

13. . Mix bread crumbs and seasoning together and place in a shallow bowl.

14. . Dip macaroni and cheese balls into egg and then cover with bread crumb mixture.

15. . Heat oil to 350 degrees and fry macaroni and cheese balls until they are golden brown and cooked through. About 5 minutes.

16. *Serve with marinara sauce.

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