Fried Buffalo Mac and Cheese Balls
Crispy fried balls filled with creamy sharp mac and cheese and an added kick of buffalo sauce.
Ingredients
- 3 cups elbow macaroni
- 1 cup buffalo sauce I used Franks RedHot
- ⅓ cup butter unsalted
- ⅓ cup all-purpose flour
- 3 cups milk warmed
- 4 ounces extra sharp white cheddar cheese shredded
- 6 ounces yellow sharp cheddar cheese shredded
- 8 ounces fontina cheese shredded
- salt and pepper to taste
- 2 cups vegetable oil or more, as needed
- 1 box panko
- 4 eggs
- fresh chopped chives optional
- blue cheese crumbles optional
Instructions
- Bring a large part of salted water to a boil. Cook pasta until al dente. Strain and set aside.
- In a large pan, melt butter over medium-low heat. Add the flour one tablespoon at a time, continually whisking until incorporated, and a roux has formed about 2 minutes.
- Slowly whisk in warm milk, one cup at a time, whisking out any clumps that form. Heat until it begins to mildly bubble.
- Whisk in cheese until it is creamy and melted. Add the buffalo sauce and mix until incorporated.
- Take off the heat and gently mix in the pasta. Put in a container and set in the fridge to cool for at least 1 hour.
- Line a baking sheet with parchment paper. Once the mac and cheese is cooled, using a spoon and your hands, form the mac and cheese into 1.5 inch balls. Set them on the lined baking sheet. Once finished, place the baking sheet in the freezer for 15 minutes.
- While the balls are chilling, in a medium bowl, whisk the eggs. In a separate bowl, add the Panko crumbs.
- Remove the balls from the freezer, dip entirely in egg wash, roll in Panko to thoroughly coat, and place back on the baking sheet. Repeat with remaining balls.
- Heat the oil in a large pan to 375F. When the oil is ready, fry the balls about 4 at a time for about 2 minutes, until golden brown on all sides. Set fried balls on a paper towel to soak up the excess oil.
- Top with chives and blue cheese crumbles (optional). Serve warm with your favorite dipping sauce!