Mac & Cheese Balls
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. gouda
salt and pepper to taste
1 1/2 C bread crumbs
1 tsp Italian seasoning
Cook macaroni according to directions. Drain and rinse with cold water. Set aside.
In a pan, melt the butter over medium heat and sprinkle in the flour. Whisk together. Cook for 2 minutes.
Add in warmed milk and stir to get rid of lumps. Cook until sauce thickens, about 2 minutes.
Remove from heat and add in cheese, stir until melted and smooth. Season with salt and pepper.
Pour cheese over macaroni and stir to combine. Pour into a shallow pan and refrigerate for 2 hours.
Form macaroni and cheese into balls using a cookie or ice cream scoop.
Place on a wax paper lined cookie sheet and freeze overnight.
Mix together egg and 1 Tbsp milk to make a wash in a shallow bowl.
Mix bread crumbs and seasoning together and place in a shallow bowl. Dip macaroni and cheese balls into egg and then cover with bread crumb mixture.
Heat oil to 350 degrees and fry macaroni and cheese balls until they are golden brown and cooked through. About 5 minutes.