Ingredients
- Elbow Macaroni: The classic pasta shape for mac and cheese, providing the perfect texture and cheesy embrace.
- Sharp Cheddar Cheese: The star of the show, offering a robust and tangy cheese flavor that forms the foundation of our mac and cheese.
- Monterey Jack Cheese: Adds a creamy melt and mild, buttery flavor that complements the sharp cheddar beautifully.
- Parmesan Cheese: Provides a salty, nutty, and umami-rich depth to the cheese sauce, enhancing the overall complexity.
- Unsalted Butter: Essential for creating a rich and flavorful roux and for adding moisture to the mac and cheese mixture.
- All-Purpose Flour: Used to thicken the cheese sauce, creating a smooth and creamy consistency.
- Milk: The liquid base for the cheese sauce, bringing everything together and contributing to the creamy texture.
- Heavy Cream: Adds richness and luxuriousness to the cheese sauce, making it extra decadent.
- Breadcrumbs (Panko and Regular): A combination of panko and regular breadcrumbs provides the perfect crispy and crunchy coating. Panko for extra crispness and regular for better adhesion.
- Eggs: Act as a binder for the breadcrumb coating, helping it adhere to the mac and cheese balls.
- Spices (Salt, Black Pepper, Paprika, Garlic Powder, Onion Powder): Seasonings to elevate the flavor profile of the mac and cheese and the breadcrumb coating. Paprika adds a subtle smoky note and color. Garlic and onion powder provide savory depth.
Instructions
- Cook the Macaroni: Begin by cooking the elbow macaroni according to package directions until al dente. Overcooking will result in mushy mac and cheese balls. Once cooked, drain the pasta thoroughly and set aside. Rinsing the pasta with cold water is optional, but it can help stop the cooking process and prevent sticking.
- Prepare the Cheese Sauce Base (Roux): In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once melted, gradually whisk in the all-purpose flour and cook for about 1-2 minutes, whisking constantly. This mixture is called a roux, and it’s crucial for thickening the cheese sauce. Cook until the roux is lightly golden and has a slightly nutty aroma. Be careful not to burn the roux, as this will impart a bitter taste.
- Create the Creamy Cheese Sauce: Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the sauce is smooth and starts to thicken slightly. This process might take a few minutes. Once the milk is incorporated, gradually whisk in the heavy cream, stirring until combined. Bring the sauce to a gentle simmer, stirring occasionally.
- Melt in the Cheeses: Reduce the heat to low. Add the shredded sharp cheddar cheese, Monterey Jack cheese, and grated Parmesan cheese to the sauce, one handful at a time, stirring constantly until each cheese is fully melted and incorporated before adding the next. Stir until the cheese sauce is completely smooth, creamy, and luscious. Ensure all cheeses are fully melted for a homogenous sauce.
- Season the Cheese Sauce: Season the cheese sauce with salt, black pepper, garlic powder, onion powder, and paprika. Start with a teaspoon of salt and half a teaspoon of pepper, garlic powder, onion powder and paprika, and adjust to your taste. Taste and adjust seasonings as needed. Remember that the cheese itself is salty, so season gradually.
- Combine Macaroni and Cheese Sauce: Add the cooked and drained macaroni to the cheese sauce. Stir gently but thoroughly to coat all the macaroni evenly with the cheese sauce. Ensure every piece of macaroni is generously coated in the cheesy goodness.
- Chill the Mac and Cheese Mixture: Pour the mac and cheese mixture into a baking dish or spread it onto a baking sheet lined with parchment paper. Spread it out to cool faster. Cover with plastic wrap, pressing the wrap directly onto the surface of the mac and cheese to prevent a skin from forming. Refrigerate for at least 2-3 hours, or preferably overnight. Chilling is essential for the mac and cheese to firm up enough to be rolled into balls. The colder the mixture, the easier it will be to handle.
- Prepare the Breadcrumb Coating Station: Set up three shallow bowls. In the first bowl, whisk the eggs with a tablespoon of water to create an egg wash. In the second bowl, place the regular breadcrumbs and season with a pinch of salt, pepper, garlic powder, onion powder, and paprika. In the third bowl, place the panko breadcrumbs and season similarly to the regular breadcrumbs. Seasoning the breadcrumbs adds another layer of flavor to the final product.
- Form the Mac and Cheese Balls: Once the mac and cheese is thoroughly chilled and firm, use a spoon or a cookie scoop (about 2 tablespoons size) to scoop portions of the mixture. Gently roll each portion between your palms to form a ball. If the mixture is too sticky, lightly dampen your hands with water or coat them with a little flour. Aim for uniform sized balls for even cooking.
- Bread the Mac and Cheese Balls: Dip each mac and cheese ball into the egg wash, ensuring it is fully coated. Then, dredge the ball in the regular breadcrumbs, pressing gently to help the crumbs adhere. Next, roll the ball in the panko breadcrumbs, again pressing gently to create a good coating. Ensure each ball is completely covered in breadcrumbs for maximum crispiness.
- Bake the Mac and Cheese Balls: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the breaded mac and cheese balls on the prepared baking sheet, leaving some space between each ball. Spray the tops of the balls lightly with cooking spray or drizzle with a little melted butter for extra golden color and crispness.
- Bake until Golden and Crispy: Bake for 15-20 minutes, or until the mac and cheese balls are golden brown and heated through. The internal temperature should reach 165°F (74°C). Flip the balls halfway through baking to ensure even browning on all sides. If they are browning too quickly, you can reduce the oven temperature slightly or tent them loosely with foil.
- Cool Slightly and Serve: Remove the baked mac and cheese balls from the oven and let them cool slightly for a few minutes before serving. This allows them to firm up a bit more and makes them easier to handle. Serve warm and enjoy the cheesy, crispy goodness!
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Fat: 20g
- Saturated Fat: 12g