For Mac'n'Cheese:

1 lb elbox pasta

6 tbsp  butter

1/3 cup all purpose flour

3 cups whole milk

1 heavy whipping cream

7 cups of cheese

salt and pepper to taste

For Everything Else:

Eggs

Canola Oil

Panko Bread Crumbs

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Shred cheeses, we recommend sharp cheddar, gruyere and havarti as a blend to add that extra dimension of flavor.

Once cheese is shredded, set it aside.

Boil pasta to be aldente remove from heat and strain.

In a separate sauce pan, make a roux by melting butter over stovetop, whisk in flour for 1-2 mins or until it is a golden color

Add 3 cups of cold milk and continue whisking until smooth

Add heavy cream continue to whisk in until smooth

Gradually add in 5 cups of cheese about 1 cup at a time, continue stirring until smooth and creamy.

Add pasta to cheese sauce and gently stir until full mixed.

Add remaining 2 cups of cheese and stir (will not fully melt, this is good!)

At this point the pasta and cheese need to be cooled in the refrigerator until completely cool. PRO TIP, prior to cooling, separate into mini muffin tin (about golf ball sized portions). It will cool faster and will save you a TON of effort later on when you need to make balls.

Cover with plastic or cling wrap and refrigerate until cool.

Once cooled, remove from fridge.

Form cheese and pasta into a ball roughly the size of a golf ball. Set aside

In a mixing bowl, whisk 2-3 eggs

In a shallow dish with a handful of flour dredge Mac'n'Cheese balls in flour until they are lightly dusted in flour.

Dip each ball into eggs, then roll in Panko Bread crumbs, set aside to fry.

Use heavy bottom pan, heat about 1" of oil over medium heat until it reaches 350°

Slowly add (DO NOT SPLASH!) a few Mac'n'Cheese balls to oil. Cook each side until golden brown, about 2 mins per side.

Carefully remove and place on a paper towel.

Garnish with some dried parsley.

*for an added kick, garnish with some cayenne pepper to taste.

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