John Myers
Ingredients for 2 servings:
- 80 g pasta (maccheroni)
- 15 g Pecorino (Romano)
- 55 g Cheddar cheese
- 175 ml milk, hot and 1 tbsp extra
- 20 g butter
- 11 g flour
- 0.33 tsp salt
- 1 egg(s)
- 50 g breadcrumbs
- ¾ tsp seasoning mix (Italian)
- some salt
Instructions
Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 9 hours
Cook the pasta according to the package instructions. Melt the butter in a saucepan over medium heat, then stir in the flour, add the salt, and slowly add the 175 ml hot milk. Cook for 2-3 minutes while stirring constantly. Add the two grated cheeses and stir until the cheese is completely melted. Then add the cooked pasta and stir for another 2-3 minutes until everything is well combined and the pasta is nicely coated in the cheese sauce. Chill the finished mac and cheese in the refrigerator overnight. The next day, form it into small balls and place them in the freezer for about 2 hours. Whisk the egg with one tablespoon of milk and mix the breadcrumbs with a little salt and the seasoning mix. First dip the cooled balls in the egg mixture so that they are completely surrounded by the egg mixture and then roll them in the breadcrumbs until they are evenly coated. Deep-fry the breaded balls until they are nicely browned and crispy and the cheese sauce has melted inside (approx. 4 minutes at 170°C). Serve warm or hot with something like salsa sauce.
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