Crispy Mac & Cheese Balls Recipe
horseradish sauce, cotija cheese, cilantro
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Ingredients
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Mac & Cheese Base
Breading
Frying
Horseradish Sauce
Garnish
Method
Mac & Cheese Base
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
Make the Cheese Sauce
In the same pot, melt butter over medium heat. Add flour, whisking to combine, and cook for about 1 minute. Slowly pour in milk while whisking continuously until smooth and thickened. Add salt, black pepper, and cheddar cheese. Stir until the cheese is melted and the sauce is creamy.
- 3
Combine with Pasta
Add the cooked macaroni to the cheese sauce and mix until well combined. Stir in the chopped cilantro. Allow the mixture to cool for about 30 minutes.
Forming the Balls
- 4
Shape the Balls
Once the mac and cheese mixture has cooled, use your hands to form small balls (about 1.5 inches in diameter). Place the balls on a parchment-lined baking sheet.
- 5
Prepare Breading Station
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- 6
Bread the Balls
Coat each mac and cheese ball in flour, dip into the beaten eggs, and then roll in panko breadcrumbs until fully coated. Place back on the baking sheet.
Frying
- 7
Heat Oil
In a deep pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Balls
Carefully lower a few mac and cheese balls into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Horseradish Sauce
- 9
Prepare the Sauce
In a small bowl, mix together prepared horseradish, sour cream, lemon juice, and salt until well combined. Adjust seasoning to taste.
Serving
- 10
Serve the Dish
Plate the crispy mac and cheese balls and drizzle with horseradish sauce. Garnish with crumbled cotija cheese and chopped cilantro. Enjoy!