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Dairy
Medium
0 Servings
Allergens 
No Allergens specified
1 Hour
Diets
No Diets specified
8 oz. elbow macaroni
1 T. butter
1 T. flour
1 egg
Salt and pepper, to taste
1 cup milk
8 oz. shredded cheese
12 cups seasoned corn flake crumbs.
Marinara sauce, for dipping
Cook the pasta according to package directions Drain.
2. In a pan, melt the butter, then sprinkle in the flour. Cook for 2 minutes.
3. Add milk and stir. Cook for 2 more minutes. 4. Remove this mixture from the heat and stir in cheese Stir until melted.
5. Add salt and pepper to taste.
6. Pour the cheese mixture over the pasta and mix
to combine.
7. Pour the cheese-coated pasta into a shallow pan, and refrigerate for 2 hours. 8. Form mac and cheese balls using a cookie or icecream scooper. Freeze until firm.
9. Mix the eggs in a shallow bowl. Season them with salt and pepper.
10. Place the seasoned corn flake crumbs in a sepa rate bowl. (If you don’t have seasoned corn flake crumbs, you can season your own by adding a generous pinch each of salt, pepper, garlic pow der, and dried herbs of choice, such as oregano and basil).
11 Dip mac and cheese balls into eggs, then crumbs. 12. Heat oil in a large pot and fry balls until golden brown on all sides.
13. Drain on paper towel-lined plates. Serve warm with marinara sauce
Note: You can double dip the mac and cheese balls in eggs and crumbs for more of a crunch and a prettier presentation.
Directions
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