A year ago tonight was the last time Chris and I ate in a restaurant. It was Rocco's and I wish we could have been there tonight.
For Valentine's Day, I did prep work. Lent starts on Wednesday and one of our go-to meals on Friday nights during Lent is Fettuccini Alfredo. And of course, we have to make it with homemade pasta.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to the milk mixture and stir until cheese is melted 2 to 4 minutes.
Fold the macaroni into cheese sauce until coated.
Now for the Mac and Cheese Balls, this is what I did -
I chilled the Mac and Cheese in the fridge.
After it was chilled I used a tablespoon and shaped each tablespoon into balls.
I mixed 3 eggs with 3 tbsps of milk in a bowl.
In another bowl, I mixed 1 cup of panko bread crumbs with a tsp of salt and a tsp of paprika.
Next, I placed each of the mac and cheese balls in the egg and milk mixture, coating the entire ball, then add to the panko mixture, then add to a lined parchment paper cookie sheet.
Place in the freezer and freeze for 30 minutes.
When it is time to bake, or air fry I will do that by setting the Air Fryer at 360 degrees. I will place the mac and cheese balls into the air fryer basket in a single layer, making sure they don’t touch. Air fry for 8-10 minutes until light and golden on the outside. Remove, serve, and enjoy.
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