I lb elbow macaroni
2 Tablespoons unsalted butter
2 Tablespoons flour
2 cups plus 2 Tablespoons of warm milk
1 lb grated cheddar cheese
1 lb grated smoked Gouda cheese
2 eggs
3 cups seasoned bread crumbs
Salt & pepper
Oil for frying (optional)
Marinara sauce (optional)

Cook macaroni according to package instructions.  Drain & rinse with cold water.

Melt butter over medium heat.  Sprinkle flour into butter & stir with a whisk for about 2 minutes.  Whisk in 2 cups of warm milk, working out any lumps.  Cook about 2 minutes more until sauce starts to thicken.  Remove from heat & add cheese.  (*Note: you can use any variety of cheese that you like.)  Stir until melted & smooth.  Season with salt & pepper.  Fold the cheese sauce into the macaroni.  Put mac & cheese into a shallow pan and refrigerate until cold.

Shape the mac & cheese into meatball-sized balls (an ice-cream scooper might help) and place them on a waxed paper-lined tray.  Freeze the balls.

Beat the eggs & remaining milk together to form an egg wash.  Put breadcrumbs in a bowl.  Remove balls from freezer, dip balls into egg wash and roll in breadcrumbs.

At this point, you can do one of two things.  You can bake the balls or fry the balls.  Frying tastes better - baking is a little healthier…but since we’re already talking about 2 pounds of cheese…you might as well fry them! J

Heat vegetable oil to 350 degrees.  Fry balls until they are golden brown and hot in the center.  Serve hot with marinara sauce.

If you choose to bake – put the balls into mini-muffin tins and bake at 400 degrees until brown on the outside and soft & gooey on the inside.

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