Truffle Mac & Cheese Balls
Ingredients:
- 15g Butter
- 1 Cup Flour
- 1 Cup Breadcrumbs
- 2 Eggs
- 500ml Milk
- 220g Fresh Mozzarella
- 175g Grated Cheddar Cheese
- 250g Dried Macaroni Pasta
- Vegetable Oil
Directions:
- Take your butter, 1 tbsp flour and make your roux by slowly adding your milk and stirring on a low heat until all combined.
- Whilst your mix is heating, boil some water in a pan and cook your macaroni as per packet instructions
- To your roux mix, slowly add your grated cheese whilst mixing to combine. Now tear your mozzarella and add to the mix whilst stirring. Once all combined, add a generous amount of Truffle Guys White Truffle Oil and mix once again
- Drain your pasta and add to the cheesy mix and stir until all the macaroni is covered
- Pour your mac and cheese onto a baking dish and ensure it is evenly spread. You want the level to be around 1 inch high. Put into the fridge and allow to completely cool. Around an hour is normally a good amount of time.
- Remove from the fridge and using your hands, pick up some chilled mac and roll in your palm little balls around the size of a golf ball. Repeat the process until you have used all of the chilled mac
- In one bowl add flour, to another bowl add two eggs and to a third add breadcrumbs.
- One by one add the ball to the flour, then the egg and then the breadcrumbs each time making sure they are evenly coated
- Heat the oil to 300-350 degrees and cook 2-3 balls at a time for 6 minutes, remove and let cool and dry on kitchen towel, plate and share. Watch the cheese pull as you tear each ball of joy, one at a time!
Prepare yourself for a bite-sized marvel that will ignite your taste buds with pure delight. Meet the Truffle Mac & Cheese Balls – petite orbs of culinary perfection that will whisk you away to a realm of decadence and indulgence. View Recipe Video
- 15g Butter
- 1 Cup Flour
- 1 Cup Breadcrumbs
- 2 Eggs
- 500ml Milk
- 220g Fresh Mozzarella
- 175g Grated Cheddar Cheese
- 250g Dried Macaroni Pasta
- Vegetable Oil
Directions:
- Take your butter, 1 tbsp flour and make your roux by slowly adding your milk and stirring on a low heat until all combined.
- Whilst your mix is heating, boil some water in a pan and cook your macaroni as per packet instructions
- To your roux mix, slowly add your grated cheese whilst mixing to combine. Now tear your mozzarella and add to the mix whilst stirring. Once all combined, add a generous amount of Truffle Guys White Truffle Oil and mix once again
- Drain your pasta and add to the cheesy mix and stir until all the macaroni is covered
- Pour your mac and cheese onto a baking dish and ensure it is evenly spread. You want the level to be around 1 inch high. Put into the fridge and allow to completely cool. Around an hour is normally a good amount of time.
- Remove from the fridge and using your hands, pick up some chilled mac and roll in your palm little balls around the size of a golf ball. Repeat the process until you have used all of the chilled mac
- In one bowl add flour, to another bowl add two eggs and to a third add breadcrumbs.
- One by one add the ball to the flour, then the egg and then the breadcrumbs each time making sure they are evenly coated
- Heat the oil to 300-350 degrees and cook 2-3 balls at a time for 6 minutes, remove and let cool and dry on kitchen towel, plate and share. Watch the cheese pull as you tear each ball of joy, one at a time!
