Fried Gluten Free Mac and Cheese Balls
We had fun with this one on the food cart! Its important to allow them to cool down slightly, but not refridgerater or frozen.
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Servings: 8 people
Equipment
- Fryer
Ingredients
For The Mac And Cheese
- 1 lb gluten free macaroni noodes dry
- 4 tbsp butter
- 2 cups milk
- ½ tbsp gluten free flour
- 1 tsp Magical Seasoning Mix
- ½ tsp ground black pepper
For The Breading
- 1 cup gluten free flour
- 1 tbsp Magical Seasoning Mix
- 1 egg
- 1 cup milk
- 2 cups gluten free breadcrumbs Kikkoman Rice Panko recommended
Instructions
- Cook the dry pasta according to the directions on the package. Undercook it slightly by about a minute or two. Drain and set aside.
- Melt butter in a saucepan and add the seasoning, pepper, and flour. Cook for about 30 seconds and then add the milk.
- Stir the milk and flour mixture until it starts to thicken and then add the cheese and stir. Turn off the heat.
- In a bowl gently mix together the pasta and cheese sauce. Set aside.
- Allow to cool for about 30 minutes.
- Set up 3 dishes. One with flour, another with eggs and milk, and a third with breadcrumbs. Split the seasoning between the 3 dishes.
- After the pasta has cooled down make balls with it. The size doesn't matter very much, between the size of a ping pong ball and a baseball.
- Fry them at 350° for about 3 minutes or until the outside gets crispy and brown.
- Serve them as a side or a snack with some bbq sauce to dip or with tomato soup.
