Ingredients

Macaroni and Cheese
1 large clove garlic, finely chopped 2 tbsp butter
1 tsp dijon mustard
1 tbsp all purpose flour
1 cup whole milk
1/2 cup chicken or vegetable broth 12 oz Arla Havarti Cheese, shredded or chopped
1 tsp kosher salt
Freshly cracked black pepper 1/2 tsp smoked paprika
8 oz DaVinci Elbow Macaroni

Breading
3 large eggs
1 tbsp heavy cream
1 1/2 cup panko breadcrumbs 2 tsp dried Italian seasoning Salt and pepper
Canola Oil, for frying

Directions

1. Fill a pot with water and salt generously. Bring to a boil, and then add the elbow macaroni noodles. Cook for 5 minutes, until noodles are a firm al dente, drain and set aside.
2. In another large pot, melt the butter. When the butter is melted, add the dijon mustard, garlic, and smoked paprika. Whisk to combine and cook for 1-2 minutes. Add the flour, whisking continually, and cook for 1-2 minutes, until mixture is smooth and golden brown.
3. While continuing to whisk, gradually stream in the milk, followed by the chicken broth. When all of the liquid has been added, bring to a simmer and then add the cheese in small handfuls, whisking until cheese is completely melted. Season with salt and pepper and fold in macaroni noodles. Transfer the macaroni and cheese to a large bowl, cover and chill for 3-4 hours, until scoopable.
4. When the macaroni and cheese is firm, scoop or roll it into 1 1/2 tbsp sized balls. Place them on a parchment-lined baking sheet and place in the refrigerator to chill while you heat the oil.
5. Fill a large, heavy-bottomed pot with oil, about 2” up the sides (deep enough for the macaroni and cheese balls to be submerged). Heat to 350° F.
6. Meanwhile, whisk eggs and heavy cream in a bowl. Season with salt and pepper. Stir together panko breadcrumbs and Italian seasoning, season with salt and pepper and place in a shallow dish.
7. Working one at a time, dip each macaroni and cheese ball in the beaten egg and then roll in the breadcrumb mixture.
8. Working in batches, fry the macaroni and cheese bites for 2-3 minutes, until deeply golden brown. Remove from oil with a spider or slotted spoon and transfer to a paper towel-lined tray to cool.
Serve immediately.
Credit: Anna Ramiz @gatheredatmytable

Products Used