Arsenio’s Chipotle Mac n Cheese Balls
Crispy panko-coated macaroni and cheese balls with a smoky chipotle kick and a gooey cheesy center.
Equipment
Ingredients
Ingredients
cavatappi pasta (dry)
227 g
butter (room_temperature)
57 g
all-purpose flour
43 g
milk
360 ml
garlic powder
1 tsp
paprika
1 tsp
black pepper
0.5 tsp
chicken bouillon cube (grated)
0.25 piece
chipotle pepper sauce
15 ml
marble cheese (shredded)
100 g
mozzarella cheese (shredded)
100 g
mozzarella cheese (shredded)
100 g
salt
1 tsp
egg (beaten)
2 piece
panko breadcrumbs
200 g
sunflower oil
1000 ml
Instructions
Cook the pasta
Cook the cavatappi in salted water until al dente, then drain well.
Make the roux
Melt the butter in a saucepan over medium heat. Add the garlic powder, paprika and black pepper, then stir in the flour. Cook for 1–2 minutes, stirring constantly.
Make the cheese sauce
Gradually whisk in the milk until smooth. Keep stirring until the sauce thickens enough to coat the back of a spoon. Add the grated chicken bouillon and chipotle pepper sauce. Turn off the heat, add the marble cheese and mozzarella, and stir until melted. Taste and add salt if needed.
Combine pasta and sauce
Mix the cooked pasta into the cheese sauce until everything is coated. Add the extra 1 cup of shredded mozzarella and mix until combined.
Form the balls
Scoop portions onto pieces of parchment paper. Wrap the parchment around each portion and twist the ends to form tight balls. Place on a tray and freeze for about 1 hour, or until firm.
Bread the balls
Dip each ball into the beaten eggs, then coat generously in panko breadcrumbs.
Fry the balls
Heat the oil to 175°C. Fry until golden and crispy, making sure the centres are heated through approx 4 mins. Larger balls may need extra time, so test one first. Transfer to a wire rack to drain.
Original recipe
Storage
Reheat from frozen for best crispiness. Do not microwave as they will become soggy.
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