FRIED MAC AND CHEESE BALLS

INGREDIENTS

• 1/2 cup unsalted butter
• 1/2 cup flour
• 1-1/2 quarts whole milk, scalded
• 1 bottle (12 ounces) amber ale
• 1 tablespoon kosher salt
• 1 tablespoon dijon mustard
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic power
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 12 ounces shredded colby jack cheese
• 12 ounces shredded sharp cheddar cheese
• 14 ounces canned chopped green chilies
• 2 pounds Barilla Elbows or Ditalini, cooked, cooled
• 12 ounces process American swiss cheese, cubed into 24 pieces
• 4 cups seasoned flour
• 4 eggs, beaten
• 6 cups panko bread crumbs
• ranch dressing or Barilla Marinara

PREPARATION

1. 1. Heat butter in medium stockpot on medium heat until melted. Whisk in flour; cook 3 min. whisking constantly, until light golden brown. Reduce heat to low.
2. 2. Slowly whisk in milk and ale, 1 cup at a time; whisk continuously until mixture is smooth and thickened. Add salt and spices; stir to combine.
3. 3. Stir in shredded cheeses; slowly mix until melted and smooth. Remove pot from heat.
4. 4. Add green chilies, pasta to pot; mix well and let mixture cool completely in covered hotel pans in cooler.
5. 5. Once mixture is chilled, use a #30 scoop to form 24 balls. Push one cube of cheese into center of each ball; seal completely. Arrange on parchment lined sheet pan and freeze 20 min.
6. 6. Place flour, eggs and panko crumbs in 3 separate bowls. Dredge balls in flour, dip into eggs, then coat completely with panko.
7. 7. Fry balls in batches at 375 degrees F 5-7 min. or until crisp and golden brown. Serve with ranch dressing or warmed Barilla Marinara sauce for dipping.