Deep-Fried Mac and Cheese Balls | TasteToronto

Ingredients

• 3 cups uncooked elbow macaroni
• 1 1⁄2 cups local whole milk
• 1⁄2 cup local half and half cream
• 1 cup shredded local old cheddar
• 2/3 cup shredded local mozzarella
• 1⁄2 cup shredded local Monterey Jack
• 2 tablespoons local unsalted butter
• 1 1⁄2 tablespoons flour
• 1/2 teaspoon fine sea salt
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon cayenne pepper
• 3 eggs
• 4 tablespoons local whole milk
• 1 1⁄2 cups flour
• 2 cups Italian seasoned panko bread crumbs
• Vegetable oil, for frying