Fried Mac n Cheese Balls
1 3/4 cups of marinara sauce
1 3/4 cups of alfredo sauce
1/4 cup of heavy cream
1/2 cup of ricotta cheese
1 cup of Italian shredded cheese
1/4 cup of red wine
1 box of elbow macaroni
3 tablespoons of butter
2 cups of warm milk
2 tablespoons of flour
16 ounces grated white sharp cheddar
16 ounces grated smoked Gouda
Salt and pepper to taste
To make balls:
Grate your cheeses and set aside.
Cook your macaroni according to directions, but still a little firm, rinse with cold water to stop cooking and sticking.
Melt butter in a large pot, add flour and whisk so there are no lumps.
Whisk in milk and cook for about 5 minutes so it thickens a little.
Turn flame down to lowest setting and start adding cheeses until fully melted and combined.
Once fully melted add macaroni, salt and pepper and mix well.
Add in a baking dish, cover and set in refrigerator for 2 hours or until cold.
Start shaping balls about the size of a golf ball or desired size.
Place on cookie sheet and place in freezer for at least 1 hour.
Whisk eggs and place panko crumbs in separate bowls.
Egg and bread each ball, I like to double egg and bread to be sure it is well breaded.
Fill a pot with oil, enough to cover the balls all the way and fry balls until golden, place on a plate lined with paper towels to soak up a bit of the oil.
To make sauce:
In a saucepan heat the marinara and Alfredo sauce.
Combine in the ricotta cheese, Italian cheese, heavy cream and red wine, stir well.
Keep on low flame and simmer until cheese is well melted, about 10 minutes.
To serve, place balls on a plate and place sauce over top and garnish with Parmesan cheese. Enjoy!