2 tbsp butter
2 tsp flour
1.5 cups milk
2 cups grated cheese
Salt & pepper, to taste
2 eggs, for egg wash
2 cups breadcrumb
- Boil water, add macaroni and cook until al dente.
- In the meantime, make the béchamel sauce. Melt butter in a pan and mix 2 tsp flour into it. Add the milk gradually and stir until thick. Add cheese and cook until melted. Season with salt and pepper.
- Add cooked macaroni and cover. Once fully cooled, form into balls, place on a plate and refrigerate for 2 hours or longer.
- Dip the solid balls in egg wash, then breadcrumbs. Fry in a hot pan of oil until golden brown on both sides. Enjoy!
Don't be put off by the yield, these nibbles freeze very well once crumbed - ready for last minute guests!