Creamy Mac and Cheese Balls
INGREDIENTS
3 tbsp butter
1 tbsp oil
1 pc small red onion, chopped
1 tbsp garlic, minced
salt to taste
ground black pepper to taste
2 cups macaroni pasta
1 cup chicken broth, plus more as needed
1 can ANGEL KREMQUESO can 370ml
seasoned salt
2 pcs large eggs, beaten and seasoned
breadcrumbs
1 pack bacon slices
oil for frying
PROCEDURE
- In a pan over medium heat, melt the butter and oil together. Saute the onion and garlic for about 5 minutes and season with salt and pepper.
- Add the macaroni pasta and mix for about 2 minutes until everything is coated in the flavored oil. Add the chicken broth and bring to a boil.
- Boil with occasional stirring until pasta is half-cooked, about 5 – 6 minutes and most of the broth has been absorbed.. Add the ANGEL KREMQUESO and continue to cook for another 5 -6 minutes until the pasta is al dente. Let cool.
- With an ice cream scoop or spoons, portion the cooled mac and cheese into rounded mounds and freeze until firm.
- Once firm, dredge the mac and cheese balls in flour, egg, and breadcrumbs.
- Wrap the dredged balls in bacon slices and secure into place with toothpicks.
- Deep fry in oil over medium-high heat until balls are golden brown and bacon is crispy. (Optional finish by baking in oven/oven toaster at 180 degrees Celsius to brown and crisp bacon more)