If you knew my person, you would know that I absolutely love mac and cheese! I love pasta and I love cheese!
I had deep friend Mac and Cheese balls before but they were quite big size – not as small as a golf ball but not as big as a tennis ball! In my opinion, this sort of food is good in bite size!
For this recipe, you will need left over mac and cheese.
I used ditalini rigati pasta, lots of single cream, butter, Parmesan cheese, cheddar cheese and mozzarella. Make sure you leave the Mac and Cheese in your fridge for over night before using it for the recipe.
Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and scoop into balls.
Whisk the bread crumbs with the paprika, chili powder and black pepper in a shallow dish; set aside. Beat the 1 egg with the 3 tablespoons milk in a small bowl. Coat the balls in the egg wash, and then dredge in breading.
Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel plate; serve hot – I should have made a salsa sauce to go with it.
I’ve made a quick sauce out of tomato purée, honey, soya sauce and chili.