BLOODY MARY

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large mixing bowl, combine the cooked macaroni, sharp cheddar cheese, cream cheese, truffle oil, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Make the Cheese Mixture

Using your hands, scoop out a portion of the mixture and roll it into a ball about 1 inch in diameter. Repeat until all the mixture is used.

Form the Balls

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs.

Prepare for Breading

Roll each macaroni ball in flour, dip into the beaten eggs, and then coat with bread crumbs. Ensure they are fully coated.

Bread the Balls

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the macaroni balls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Balls

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Cook the Sauce

Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.

Add Tomatoes and Seasoning

Remove from heat and stir in the chopped fresh basil. Adjust seasoning if necessary.

Finish the Sauce

elbow macaroni

sharp cheddar cheese

cream cheese

truffle oil

garlic powder

onion powder

salt

black pepper

all-purpose flour

eggs

bread crumbs

vegetable oil

canned crushed tomatoes

olive oil

garlic, minced

dried oregano

fresh basil, chopped