Arsenio’s Chipotle Mac n Cheese Balls
Crispy golden panko-crusted balls filled with creamy, spicy chipotle mac and cheese that oozes when you bite in.
Equipment
Ingredients
Main Ingredients
cavatappi pasta (dry)
227 g
butter (room_temperature)
57 g
all-purpose flour (dry)
42 g
milk (cold)
360 ml
garlic powder (dry)
1 tsp
paprika (dry)
1 tsp
black pepper (ground)
0.5 tsp
chicken bouillon (grated)
0.25 cube
chipotle pepper sauce (liquid)
15 ml
marble cheese (shredded)
100 g
mozzarella cheese (shredded)
100 g
mozzarella cheese (shredded)
100 g
salt (fine)
0 g
egg (beaten)
2 piece
panko breadcrumbs (dry)
150 g
vegetable oil (liquid)
500 ml
Instructions
Cook the pasta
Cook cavatappi pasta in salted water until al dente.
Prepare the cheese sauce base
Melt butter and create a roux with flour and spices.
Complete the cheese sauce
Whisk in milk, thicken, then add bouillon, chipotle sauce, and cheeses.
Mix pasta with cheese sauce
Fold cooked pasta into the cheese sauce, then add extra mozzarella.
Form mac and cheese balls
Portion mixture onto parchment, wrap and shape into tight balls, then freeze.
Bread the frozen balls
Dip each frozen ball in beaten egg, then coat thoroughly with panko.
Fry the mac and cheese balls
Deep-fry at 175°C until golden and centers are hot.
Original recipe
Storage
Reheat from frozen; do not microwave as coating will lose crispness
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.