Mac & Cheese Balls

Name: Mac & Cheese Balls
Cuisine: British
Ingredients: 500 g macaroni pasta; 2 cups bechamel sauce (see my recipe); 1 tbsp Dijon mustard; 1 cup grated parmesan cheese; 2 cups shredded mozzarella; 4 large eggs Or as needed; 2 cups breadcrumbs or as needed; as needed vegetable oil for frying

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#pasta #Macaroni #cheese #appetizers #lunch #dinner #snacks #2flavours #Week5

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Ingredients

500 gmacaroni pasta
2 cupsbechamel sauce (see my recipe)
1 tbspDijon mustard
1 cupgrated parmesan cheese
2 cupsshredded mozzarella
4large eggs Or as needed
2 cupsbreadcrumbs or as needed
as neededvegetable oil for frying

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Steps

1

Bring a pot of salted water to a boil, add the pasta and cook until al dente.
In a medium size pot, very gently heat up the bechamel sauce. Stir so it doesn’t catch on the bottom. Add 1 tablespoon of Dijon mustard, mix well.
2

Grate the Mozzarella and Parmesan cheeses, Then add the hot bechamel sauce along with the Parmesan cheese. Season with pepper, mix well then then set aside.
3

Drain the pasta in a colander and transfer the bechamel cheese sauce to the same pasta pot you just drained. Add the hot drained pasta to the sauce, and mix well. Transfer pasta mixture to a sheet pan (optional, lined with parchment paper) and leave to cool. Cover with cling film and refrigerate at least two hours.
4

In a mixing bowl, beat the eggs. Set aside.
Add the breadcrumbs to a plate. Set aside.
5

After two hours once the pasta mixture has set, using your hands, shape the mixture into balls. Dip the balls in the beaten eggs and roll to coat the balls in breadcrumbs. Refrigerate.
6

In a large deep pan, heat up the vegetable oil to approx. Place a few pasta balls in oil at a time, fry until golden brown approx. 5 minutes. 
Remove with a slotted spoon and drain on paper towels. 
Serve over a marinara tomato sauce, or you can serve them as appetizers on their own.