1 lb Macaroni
2 (8 oz) Packages of Sharp Cheddar Cheese Chunk
1 1/4 cup Milk
1/2 cup Flour
1/4 cup Butter
3 cup Seasoned Bread Crumbs
Salt & Pepper to taste
Vegetable Oil (for frying)
Boil macaroni until tender, drain and set aside.
Shred your cheese and set aside.
In a large pan, melt butter over medium heat.
Add flour and mix until light brown color (make a roux).
Add 1 cup milk and whisk until thick.
Add cheese one handfull at a time.
Mix until cheese is all melted and smooth.
Add cooked macaroni to pan and mix until well coated.
Add salt and pepper.
Transfer to container that will fit in your refrigerator, and refrigerate for 1 hour or until cold.
Line a baking sheet with wax or parchment paper.
Form cold macaroni and cheese into 1″ balls and place on prepared pan.
Place in freezer for 1 hour.
Beat eggs and add 1/4 cup milk in a bowl to make egg wash.
Dip balls into egg wash then roll in bread crumbs to coat completely.
Heat oil in deep fryer to 320 or fill skillet 1/2-3/4″ deep and heat over medium high to 320.
Fry for about 3-4 minutes and drain.