Fried mac and cheese balls

Incredients

• ½ pound elbow macaroni
• ½ pound smoked gouda (grated)
• ½ pound cheddar cheese (grated)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cups milk (warmed)
• 2 eggs
• 2-3 cups Panko bread crumbs
• Frying oil (vegatable works best)
• Dipping sauces (marinara, tomato bisque, alfredo, etc.)

Directions

1. Cook the elbow macaroni as per package directions. Drain and rinse in cold water (to stop cooking). Set aside.
2. In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk together until smooth.
3. Add the warm milk and whisk until smooth and there are no lumps.
4. Remove saucepan from heat, stir in both cheese, turning constantly until smooth and creamy.
5. Put macaroni into a shallow pan then stir in the cheese sauce until well mixed. Place in the fridge for 2 hours.
6. Shape the macaroni into meatball sized balls and place onto a waxed paper lined cookie sheet. Place in freezer for at least 12 hours (24 is preferred).
7. Beat the eggs into a bowl.
8. Place Panko into a separate bowl.
9. Roll the balls in the egg wash, then coat with bread crumbs.
10. Place back in freezer until read to cook (this keeps them together and prevents separation during frying)
11. Heat oil to 350°. Place 4-6 balls in the oil and cook for 5 minutes (keep the ones not being cooked in the freezer).
12. Place balls on a paper towel lined plate to cool (at least 5 minutes).
13. Serve with dipping sauces.