Step into the tantalizing world of Maximus and Eros with "A Hips & Hearts Cook Book." For fans and food lovers alike who have been enchanted by the decadent dishes from the Seraphic Novels, this is your chance to bring these iconic creations to life...
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Fried Mac & Cheese Balls
Crispy on the outside, creamy on the inside—these golden-fried mac & cheese balls are infused with buffalo sauce and served atop a rich vodka tomato cream sauce. A bold combination of flavors and textures, delivering the perfect mix of spice, cheese, and crunch in every bite!
Ingredients:
- For the Mac & Cheese: - 2 cups elbow macaroni - 2 tablespoons butter - 2 tablespoons all-purpose flour - 1 1/2 cups whole milk - 1 1/2 cups shredded cheddar cheese - 1 cup shredded mozzarella cheese - 4 oz cream cheese, softened - 1/3 cup buffalo sauce - 1/2 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste
- For Frying: - 2 cups panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs, beaten - Vegetable oil for frying
- For the Vodka Sauce: - 2 tablespoons olive oil - 1/2 small onion, finely chopped - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/2 cup vodka - 1 can (14.5 oz) crushed tomatoes - 1/2 cup heavy cream - Salt and pepper to taste
Instructions:
1. Make the Buffalo Mac & Cheese: - Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside. - In a large pot, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux. - Slowly whisk in the milk, stirring constantly until thickened. - Add the cheddar cheese, mozzarella cheese, and cream cheese. Stir until the cheese mixture is smooth and creamy. - Stir in the buffalo sauce, garlic powder, smoked paprika, salt, and pepper. - Mix in the cooked macaroni until fully coated. Remove from heat and transfer to a shallow baking dish. Let it cool, then refrigerate for 2-3 hours (or overnight) until firm.
2. Form the Mac & Cheese Balls: - Once the mac and cheese is firm, scoop out portions and roll them into large balls (about 2-3 inches in diameter). - Place the formed balls on a tray and refrigerate for another 30 minutes to set.
3. Prepare for Frying: - Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. - Coat each mac and cheese ball in flour, dip into the eggs, and then roll in panko breadcrumbs until evenly coated. - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
4. Fry the Mac & Cheese Balls: - Carefully drop the breaded mac and cheese balls into the hot oil and fry for 3-5 minutes, or until golden brown and crispy on the outside. - Remove and drain on a paper towel-lined plate.
5. Make the Vodka Sauce: - In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft, about 3 minutes. - Add the minced garlic and red pepper flakes and cook for 1 minute. - Stir in the vodka and simmer for 2-3 minutes until reduced by half. - Add the crushed tomatoes and simmer for another 5 minutes. - Stir in the heavy cream and season with salt and pepper to taste. Simmer until thick and creamy.
6. Serve: - Spread a generous layer of vodka sauce on the bottom of each plate. - Place 2-3 fried buffalo mac and cheese balls on top of the sauce. - Serve immediately for the best crispy and creamy texture combination with a hint of buffalo flavor.
