1 lb macaroni
1/2 cup flour
1/4 cup butter
1 ¼ cup milk
2 (8 oz) packages of sharp cheddar cheese
1 8 oz. bottle of Beano’s Buffalo Sauce
2 eggs
1/4 cup of milk (for eggwash)
3 cup seasoned bread crumbs
salt & pepper to taste
vegetable oil (for frying)
Directions
- Bring a large pot of water to a boil
- Cook the macaroni according to package directions, or until al dente
- In a medium saucepan, melt butter and then add the flour to form a roux
- Add the milk until combined and then bring to a simmer
- Add the cheese to the sauce until completely melted through then pour in the Beano’s Buffalo sauce
- Add the cooked pasta to the sauce and place in the fridge for 1 hour to set
- Form the macaroni into balls and place on a parchment paper lined baking sheet
- Place into the freezer for 1 hour before frying
- To make the egg wash, whisk together the eggs and 1/4 cup of milk and set aside
- Dip the macaroni and cheese balls into the egg wash and then coat in the breadcrumbs
- Heat oil in a large saucepan until the temperature reaches 320 degrees
- Fry the mac and cheese balls until golden brown or about 4-5 minutes
- Drain on a paper towel and serve immediately!
Serve with ranch if desired. Enjoy!
