Fried Mac and Cheese Balls

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 16 ounces, weight Elbow Macaroni
• ¾ teaspoons Salt
• ½ cups Unsalted Butter
• ½ cups All-purpose Flour
• 4 cups Whole Milk
• ½ teaspoons Black Pepper
• 1 Tablespoon Cajun Seasoning
• 2 cups Sharp Cheddar Cheese, Shredded
• 2 cups Monterey Jack Cheese, Shredded
• 4 strips Crispy Bacon, Fully Cooked And Diced
• 1 quart Vegetable Oil, Plus More As Needed For Frying
• 1 cup Panko Bread Crumbs
• 1 cup Traditional Bread Crumbs, Unseasoned
• 1 whole Egg
• 1 Tablespoon Water
• 1 cup Salsa, Store-bought (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the salt and the elbow macaroni, and cook until just tender, about 8 minutes. Drain well.

2. Melt the unsalted butter in a large saucepan over medium heat. Whisk in the flour and cook 1 minute, then slowly whisk in the whole milk and simmer, stirring, until thickened, about 5 minutes.

3. Remove from heat. Stir in the black pepper, Cajun seasoning, sharp cheddar and Monterey Jack until melted and smooth. Fold in the macaroni and diced bacon.

4. Spread the mixture in a greased 9x13-inch dish or pan and refrigerate at least 1 hour until firm.

5. Whisk the whole egg with the tablespoon of water in a shallow bowl. In another bowl, mix the panko and traditional bread crumbs.

6. Scoop the chilled mac and cheese into 12 equal portions and roll each into a ball. Dip each ball in the egg mixture, then roll in the bread crumbs to coat fully.

7. Heat the vegetable oil in a deep pot to 350°F (177°C). Fry the balls in batches 3 to 4 minutes, turning, until deep golden and hot through, at least 160°F (71°C) in the center.

8. Drain the fried balls on paper towels. Serve warm, with the salsa on the side if using (optional).