Ingredients
- 12 ounces dry elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups freshly grated sharp white cheddar cheese
- 1 1/2 cups freshly grated medium cheddar cheese
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 3/4 cups all-purpose flour for coating
- 5 large eggs beaten
- 3 cups panko Japanese-style breadcrumbs
- Salt to taste
- Black pepper to taste
- Vegetable oil as needed
- Freshly chopped parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk for 3 minutes. Gradually add milk and cream, stirring until smooth.
- Bring to a simmer until thickened. Add grated cheese, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted. Adjust seasonings as needed.
- Combine with cooked pasta. Let cool and refrigerate for at least 4 hours.
- Form the chilled mac and cheese into 1.5-inch balls. Place on a tray and refrigerate while setting up the breading station.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat each mac and cheese ball in flour, dip in egg, then coat in breadcrumbs. Press to adhere.
- Heat oil to 375°F in a large pot, filling it about 3 inches deep. Fry the bites in batches until golden brown, about 3 to 4 minutes.
- Drain on paper towels. Sprinkle on fresh parsley and serve warm.
