Macaroni Cheese Balls

Macaroni Cheese Balls is a perfect breakfast recipe for snacks. It’s a great appetizer and can be served at breakfast.

I find this fried mac and cheese recipe very interesting. It’s crispy outside but macaroni inside gives it a very smooth and soft texture.

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Macaroni cheese balls

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Macaroni Cheese Balls is a perfect breakfast recipe for snacks. It's a great appetizer and can be served at breakfast.

Author: Reshu Drolia

Recipe type: Breakfast

Cuisine: Italian

Serves: 4

Ingredients

200 gms Macaroni
3 tbsp All purpose flour
2 tbsp Butter
2 cups of milk
5 cubes of grated amul processed cheese/ mozzarella cheese
Salt to taste
¾ tsp Black pepper powder
1 tsp Dry parsley herbs or any herbs of your choice
1 tbsp Cornflour
Bread crumbs for coating
Oil for cooking

Instructions

Boil water in a deep pan and when the water starts boiling add salt, few drops of oil and macaroni. Mix it well and cook till it gets tender. Stir at regular intervals to avoid sticking. It takes around 7-8 minutes to get dente.
Once the macaroni gets cooked, drain off to a colander and rinse with water. Set aside
Melt butter in a non stick pan.
Put 2tbsp of all purpose flour and stir until the butter and flour are well combined. Keep on stirring until the paste cooks and bubbles a bit, but don't let it brown. It takes around 3-4 minutes.
Pour in milk gradually and keep on stirring, the flour will combine with the milk and you will see the sauce getting thickened slowly.
Keep on adding milk gradually (depending on desired consistency) and Keep stirring until the mixture becomes slight thick and creamy. Cook in medium low flame and keep stirring to avoid lumps.
Once the sauce becomes creamy add grated cheese, salt, black pepper and mix until cheese is all melted and smooth.
Lastly add boiled macaroni, dry parsley and mix it until well combined. Switch off the flame and let it cool down completely.
Once the Macaroni and cheese mixture cools down make small balls out of it.
Keep the balls in a refrigerator for an hour to set.
After an hour take out the macaroni cheese balls from refrigerator and roll it again to give a perfect shape.
Put the remaining 1 tbsp of all purpose flour/maida and 1 tbsp of Cornflour in a bowl and make thin paste with water. Mix it well till no lumps.
Dip each Macaroni cheese balls one by one with flour paste and then coat with bread crumbs all around the balls completely. Prepare rest of the macaroni cheese balls in the same way.
Keep it in a refrigerator for 30 minutes to 1 hour and leave it to set before frying.
Heat oil in deep pan on medium high heat, once the oil becomes hot drop the macaroni cheese balls slowly into it, taking care not to overlap them.
Fry the macaroni cheese balls until they are golden brown, turning occasionally. This should take about 4-5 minutes. Take them out over a paper towel or an absorbent paper.
Serve hot with tomato ketchup, schezwan sauce or any dip of your choice