Recipes

1 ¼ cup macaroni noodles

1 Tbsp kosher salt

2 Tbsp unsalted butter, divided

¼ cup all-purpose flour, divided

1 cup 2% milk

? tsp cayenne

2 tsp Dijon mustard

½ cup shredded old Cheddar

1 cup mozzarella cheese, divided

2 eggs, beaten

1 ¼ cups (160 g) very finely crushed Old Dutch Ketchup chips

Cook pasta in a large pot of boiling water with 1 Tbsp salt until just tender, about 7 minutes.

Drain and set aside.

Melt butter in a medium saucepan set over medium heat.

Whisk in 2 Tbsp flour until mixture forms a paste, about 2 minutes, then whisk in milk, stirring constantly until sauce has thickened, 2 to 3 minutes.

Remove the sauce from heat then stir in cheddar, half the mozzarella, cayenne and mustard.

Once all cheese is mixed in, stir in pasta.

Refrigerate until firm, about 2 hours.

Then form into 2 Tbsp-sized balls and place on a parchment-lined baking sheet.

Freeze for 2 more hours.

To add the final touches before heating, whisk eggs in a wide, shallow bowl.

Pour crushed Old Dutch Ketchup chips onto a plate.

Toss each mac and cheese ball in remaining flour, then egg, then chips.

Transfer back to baking sheet.

Pour oil into a large pot until it comes halfway up the sides.

Heat pot over medium-high until oil reaches 350ºF.

Working in batches, cook macaroni balls until golden brown and warmed throughout, about 2 to 3 minutes.

Once crispy, remove from oil and set aside on paper towel to drain out extra oil. Eat and enjoy!