Description
Crispy golden fried marshmallow delights offer a nostalgic dessert experience combining sweet comfort with crunchy texture. Sugary pillows enveloped in golden-brown crunch will make diners smile and crave more indulgent treats.
Ingredients
Scale
- 3 cups bread crumbs (seasoned)
- 16 oz (454 g) sharp cheddar cheese (block or shredded)
- 1 lb (0.45 kg) macaroni
- ½ cup (60 g) flour
- 2 eggs
- 1 ¼ cups (296 ml) milk
- ¼ cup (57 g) butter
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
Instructions
- Pasta Preparation: Cook macaroni in salted water until tender, drain completely, and allow to cool to room temperature.
- Roux Creation: Melt butter in a large saucepan over medium heat, gradually whisk in flour until the mixture develops a light golden color and smooth consistency.
- Sauce Development: Gradually stream milk into the roux, whisking continuously to eliminate potential lumps, creating a silky smooth base. Integrate shredded cheese until fully melted and incorporated.
- Flavor Enhancement: Combine cooked macaroni with cheese sauce, ensuring thorough coating. Season with salt and pepper to elevate the overall taste profile.
- Chilling Phase: Transfer mac and cheese mixture to a container and refrigerate for 60-90 minutes until solidified and easily moldable.
- Shaping and Freezing: Form chilled mixture into uniform spherical balls using hands or a scoop. Arrange on a parchment-lined baking sheet and freeze for a minimum of 60 minutes to maintain structural integrity.
- Coating Preparation: Create an egg wash by blending eggs and milk. Dredge frozen mac and cheese balls first in egg mixture, then thoroughly coat with breadcrumbs.
- Frying Process: Heat oil in a deep fryer or heavy skillet to 160 degrees Celsius. Carefully submerge breaded balls, frying for 3-4 minutes until achieving a rich golden-brown exterior.
- Serving: Extract fried balls using a slotted spoon, drain excess oil on paper towels, and serve immediately while crisp and piping hot.
Notes
- Chill Strategically: Refrigerate mac and cheese mixture for 60-90 minutes to create firm, moldable texture that prevents balls from falling apart during frying.
- Freeze for Structure: Freezing mac and cheese balls for at least 60 minutes guarantees crispy exterior and prevents disintegration in hot oil.
- Coating Technique: Ensure complete, even egg wash and breadcrumb coverage by using consistent rolling motion and gentle pressing to help breading adhere perfectly.
- Oil Temperature Matters: Maintain consistent 160°C (320°F) oil temperature for golden-brown exterior and fully heated interior without burning or undercooking.
- Prep Time: 2 hours 20 minutes
- Cook Time: 4 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 120 mg