Truffle Mac & Cheese Balls | Truffle Guys UK

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

- White Truffle 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 Videos

- 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

- White Truffle 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!

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