Cook Fried Macaroni and Cheese Balls

To start, chill the macaroni and cheese prior to forming the balls. The macaroni will be easier to manipulate and also will hold together better. Plan ahead for the time you'll need to freeze the macaroni and cheese balls, too.

Test the oil prior to frying the macaroni and cheese balls. Put the end of a wooden spoon into the oil. If it bubbles immediately, your oil is ready to begin frying the macaroni balls. You want the oil hot enough or the balls will fall apart and become soggy.

Serve the fried macaroni and cheese balls with marinara sauce, honey mustard, ranch dressing or ketchup. This recipe makes six servings.

Ingredients and supplies to have on hand:

• medium-sized cooking pan
• large frying pan or skillet
• wax paper
• large baking pan
• large mixing bowl
• medium-sized mixing bowl
• small mixing bowl
• sauce pan
• colander
• spoon
• spatula
• platter
• paper towels
• 1 package of elbow macaroni shells
• 2 tablespoons of butter
• 2 tablespoons of flour
• 2 cups of milk
• 1 lb of cheddar cheese, grated
• 1 lb of smoked Gouda cheese, grated
• 2 eggs
• 2 tablespoons of milk
• 3 cups of breadcrumbs
• sea salt
• black pepper
• canola oil

Cook the macaroni according to package directions. When the macaroni is cooked, drain in a colander and rinse with cool water. This stops the cooking process. Pour macaroni into a large bowl and set aside.

Melt the butter in a saucepan over medium heat. Add the flour, stirring continuously. The mixture will thicken when the flour is added. Once the butter and flour are well mixed, slowly add 2 cups of milk. Continue stirring and add only a small portion of milk at a time, working it into the flour/butter mixture before adding more milk. Turn the heat to low and add the cheese. Season with sea salt and freshly ground black pepper to taste. Stir until the sauce is well blended and remove from the heat. Pour the sauce over the macaroni and mix. Cover and put the macaroni into the refrigerator for two hours.

Once the macaroni has chilled, scoop out small portions and form 1 1/2 inch balls. Place the balls on a large baking pan lined with wax paper. Cover and freeze overnight.

The following day, crack and beat the eggs with two tablespoons of milk in a small bowl. Put the breadcrumbs in the medium-sized bowl and season, to taste, with sea salt and black pepper.

Heat the canola oil in a large frying pan or skillet. You want two inches of oil in the pan. The oil should be 350 degrees. Place several layers of paper towels on a serving platter and have the platter next to the frying pan.

Dip each frozen macaroni ball into the egg wash and then into the breadcrumbs. Immediately place the macaroni balls into the hot oil and leave for five minutes, turning with the spatula until the balls are golden brown. When the macaroni ball is cooked, place it on the paper towels to drain. Serve immediately.