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Mac & Cheese Bombs
By Lena Abraham
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
8
Prep Time:
30 mins
Total Time:
2 hrs 45 mins
Your favorite pasta dish goes forkless.
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Ingredients
- 1
12 oz. package No Yolks Broad Noodles
- 4 Tbsp.
butter
- 4 Tbsp.
flour
- 2 cups
milk
- 2 cups
shredded Cheddar
- 1 cup
shredded mozzarella
kosher salt
Freshly ground black pepper
- 1 cup
panko bread crumbs
- 1/2 cup
freshly shredded Parmesan
- 1/4 cup
melted butter
- 1 cup
all-purpose flour
- 3
large eggs, beaten
Freshly chopped chives, for garnish
Directions
- Step 1Cook No Yolks Broad Noodles according to package directions, then drain.
- Step 2In a large pot over medium heat, melt butter. Add flour and whisk until smooth. Cook 2 minutes, then slowly add milk and whisk until smooth. Cook 2 minutes more, then add cheddar and mozzarella and stir until melted. Add cooked noodles and stir until completely coated. Season generously with salt and pepper.
- Step 3Transfer mac & cheese to a parchment-lined baking sheet and spread into an even layer. Let cool.
- Step 4Using an ice cream scoop, form noodles into balls and place on a second parchment-lined baking sheet. Freeze 2 hours.
- Step 5When ready to bake, preheat oven to 425°. In a medium bowl, mix panko, parmesan, and melted butter. Dredge macaroni balls in flour, then eggs, then bread crumbs. Return to prepared baking sheet and bake 15 minutes, then flip and bake until deeply golden, 15 minutes more.
- Step 6Garnish with chives and serve.
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