A great way to make an all-time family favorite party friendly.

Directions

Yields 80-90 balls

1. Prepare macaroni, al dente, according to package directions. Drain and rinse under cold water.

2. In a large pot, melt butter. Add in flour and whisk together until smooth. Whisk in milk, stirring constantly until smooth and thickened, about 2 minutes. Remove from heat. Add in cheeses and stir until melted and smooth. Season with salt, pepper, and mustard.

3. Add macaroni to the cheese sauce and mix well. Pour into a 9×13-inch baking pan and refrigerate, covered, for 2 hours.

4. Prepare 3 Gefen Parchment-lined baking sheets. Using a small scoop, begin to make small balls with the cold macaroni and cheese mixture. Place them on the baking sheet. If time allows, freeze the balls before breading, as it will help you achieve a very even coating. If pressed for time, form your balls and continue.

5. In a small bowl, mix the eggs, 2 Tbsp milk, and spices for egg wash. Pour the seasoned bread crumbs into a medium-sized bowl.

6. Place the balls in the egg mixture and coat completely. Then toss into crumbs and coat well.

7. Prepare a medium-sized pan. Fill 1/3 of the way with canola oil. Heat to medium-high. Drop mac-and-cheese balls in a few at a time. Fry for 3–5 minutes. Remove with a slotted spoon and drain on paper towels.

Tips:

You may substitute any gluten-free, brown rice, or whole wheat pasta for regular macaroni.

Notes:

You may bread the balls in advance and freeze until you are ready to use.

Recipe tags

Mac and cheese Mac and cheese with a twist Macaroni Noodles Pasta Shavuos Twists on tradition

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malka schron

2 years ago

Deeelicous!!

Chani [email protected]

3 years ago

Preparation Hey, I wanna make this for a large family party does it need to be fried right before serving? How can I prepare this in advance?

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So}mouwmin

3 years ago

Reply to Chani [email protected]

Things are always best fried right away but what I did with my latkes yesterday was fried them and then stuck them in a warm oven around 250F to keep them warm and they stayed hot and crispy like that. I would recommend doing that as well.

Frimi Levi

4 years ago

Delic but a patchke They were delicious but quite a patchke… and definitely didn’t have the perfect finished look the picture has. But that could be my less than stellar skills.

Chaia Frishman

4 years ago

Reply to Frimi Levi

Agreed as to making a patchke and to having something so yummy.

Chaya Suri Gombo

5 years ago

Trouble with Mac &cheese balls Hi,
My Mac and cheese balls fell apart in the frying pan even though I followed the directions. Any advice on what I can try differently?

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Moonymowsischman

5 years ago

Reply to Chaya Suri Gombo

Hi Chaya Suri! It could have been a few things. Make sure the breaded mac and cheese balls are cold before frying, and make sure your oil is completely up to temperature (about 360-375 degrees F). Also, there should be enough oil in the pan to come about halfway up the mac and cheese balls. I’ve had this issue when frying aranchini (risotto balls), and it’s usually been one of those things. Good luck!

[ooymous

5 years ago

Reply to Moonymowsischman

I have been making these for years. I find that they MUST be frozen. I usually split the work of these over 2 days, or freeze them and only take out what I need and bag up and freeze the rest without breading them.
I try to keep my oil on medium heat (300-350) so that the inside defrosts without burning the outside.
I have also baked them for a less fattening alternative (400, rotating often to cook evenly until brown)