oz whole wheat elbow macaroni
tbsp unsalted butter
cup all purpose flour
cups warm milk,
lb grated pepper jack
lb grated cheddar
Salt and pepper to taste
large eggs, beaten
cups bread crumbs
Marinara sauce, for dipping
Noor Oil, for frying
Delectable, golden cheesy mac balls are going to be a sure-favorite for kids. Try this out; you will know what we mean!
Cook macaroni in hot boiling water. Rinse with cold water immediately to stop further cooking, set it aside.
In a medium saucepan, melt butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk, cook for 2 minutes to create roux. Whisk the warmed milk into the flour mixture until smooth. Cook until the sauce thickens, for about 2 minutes.
Remove from the heat, and add in the cheese, stir until the cheese is melted. Season with salt and pepper. Fold the cheese sauce into the macaroni. Transfer the macaroni n cheese into a shallow pan and refrigerate until cold (2 hours).
Remove the macaroni and cheese tray from the fridge, and shape them into meatball-sized balls and place them on a baking tray lined with wax paper. Freeze them overnight.
Heat the Noor Oil to a medium temperature.
Set up the breading station; place the flour, eggs beaten with milk, and bread crumbs into separate shallow bowls. Remove the macaroni and cheese balls from the freezer. Dip the balls into the flour, then the egg wash, then the bread crumbs.
Fry the macaroni and cheese balls until they are golden brown and the center is hot (around 5-6 minutes). Transfer to a paper towel lined plate. Serve with your favorite sauce, enjoy!
Top with baked peppers, yogurt or raitha. Enjoy!