01 -
In a saucepan over medium heat, melt the butter. Stir in the milk and both cheeses, whisking until the mixture is completely smooth. Add the cooked macaroni and mix thoroughly to coat the pasta in the cheese sauce. Season with salt and freshly ground black pepper. Transfer the mixture into a shallow dish and let it cool to room temperature, then refrigerate for 1 to 2 hours until fully set.
02 -
Using a scoop or your hands, form the chilled mac and cheese mixture into balls approximately 4 cm in diameter. Arrange on a baking sheet and freeze for at least 30 minutes to help retain their shape during frying.
03 -
Set three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder and paprika or cayenne. Roll each ball first in flour, then dip in the egg wash, and finally coat thoroughly in the breadcrumb mixture. For maximum crispiness, double dip by repeating the egg and breadcrumb steps.
04 -
Heat vegetable oil in a deep saucepan or skillet to 175°C. Fry 3–4 balls at a time for 2 to 3 minutes, or until golden brown and crisp. Remove using a slotted spoon and place on paper towels to drain excess oil.
05 -
Present the crispy mac and cheese balls hot, accompanied by your choice of dipping sauces such as marinara, ranch, or spicy aioli.