Mac' Balls Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook 1 minute less than package directions so pasta is firm. Drain thoroughly and spread on a rimmed baking sheet to cool and let excess steam escape (about 10 minutes).

Make cheese sauce

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook 1 minute until bubbly and slightly golden. Slowly whisk in 1.5 cups whole milk, bringing to a gentle simmer until thickened (2–3 minutes). Remove from heat and stir in 1 cup grated sharp cheddar, 0.5 cup mild cheddar, 2 oz softened cream cheese until smooth. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp mustard powder and 1/8 tsp cayenne (if using).

Combine pasta and sauce

Fold the cooled pasta into the cheese sauce until evenly coated. Spread the mixture back on the rimmed baking sheet and refrigerate, uncovered, for at least 1 hour (this firms the mixture so balls hold shape).

Form balls and bread

Set up a breading station: 1) 1/2 cup flour, 2) 2 beaten eggs, 3) 1.5 cups panko. Use a 1.5–2 tablespoon scoop or portion by hand to form compact balls (about 1.5 inches / golf-ball size). Work with slightly wet hands to pack them tightly. Roll each ball in flour, shake off excess, dip in beaten eggs, then coat thoroughly with panko. Place on a tray and chill 15–20 minutes to help coating adhere.

Fry

In a deep heavy pot or Dutch oven, heat vegetable oil to 350°F (175°C). Use enough oil to submerge balls (about 3–4 inches deep). Fry balls in batches without crowding, 2½–4 minutes per batch, turning if needed, until golden brown and crisp. Cook time varies with size—aim for a deep golden crust. Remove with a slotted spoon to a paper-towel-lined rack to drain. Let rest 1–2 minutes before serving so centers finish setting.

Sauté aromatics

While cheese mixture chills, heat 2 tbs olive oil in a medium skillet over medium heat. Add 1 small finely diced yellow onion and cook until translucent, 5–7 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Simmer sauce

Stir in 14 oz crushed tomatoes, 1 tbs tomato paste and 1 cup diced tomatoes. Add 1 tsp oregano, 1 tsp dried basil, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar (optional) and 1/4 tsp red pepper flakes if you want heat. Bring to a gentle simmer, then reduce heat and simmer uncovered 12–15 minutes to thicken and develop flavor. Taste and adjust seasoning. Stir in chiffonade of 4 fresh basil leaves right before removing from heat.

To serve, spoon a shallow pool of chunky tomato sauce onto each plate. Arrange 3–4 mac & cheese balls per serving on top of the sauce. Sprinkle with 2 tbs grated Parmesan and 2 tbs chopped parsley. Offer lemon wedges on the side for a bright squeeze if desired.