Mac & Cheese Balls
My mac and cheese balls are super cheesy and absolute favourite with the kids. These work great with left over mac and cheese.
250 gms Daawat Big Rings Pasta, Cooked
1 tbsp butter
1 tbsp all purpose flour
1 cup milk
Salt to taste
Freshly ground black pepper
1 cup cheddar cheese, grated
1 cup mozzarella cheese, grated
1 cup bread crumbs
2 tbsp mixed herbs
Oil, for deep frying
In a pot, whisk together butter and flour until the flour turns golden. Slowly pour in the milk while continuously whisking. Season with salt and pepper and let cook for 1-2 minutes until slightly thickened.
Add the cheddar and mozzarella and stir until the cheese has melted. Stir in the pasta. Layer the mac and cheese in a long tray and chill for 30 minutes (you can place it in the freezer).
Once chilled, scoop 1 tbsp of the mac and cheese and use your palms to roll it into a ball. Set aside. Create a breading station. In one bowl, mix together bread crumbs, mixed herbs and salt. In another, whisk an egg.
Dip the ball into the eggs until fully coated and then coat with the breadcrumbs. Repeat with the rest of the mixture. Deep fry the mac and cheese balls for 1-2 minutes or until golden brown.
Serve hot with salsa or tomato sauce.