8 Cheese ~ Mac and Cheese BOMBS
If you love cheese, this is the recipe of your dreams!
We've incorporated 8 mouthwatering, creamy, cheesy cheeses :) AND pasta!
What more could you want.
This is one of those comfort food specials that everyone will love.
4 cups Water
1 Lb. Dececco Elbow Pasta
½ Cup Butter
4 Cups Milk
1 ½ Tsp. Salt
1 Tbsp Black Pepper
8 Tbsp All-purpose Flour
1 Cup shredded Parmigiano Reggiano
8 Oz. Shredded Mozzarella
8 Oz. Shredded Sharp Cheddar
8 Oz. Shredded Mild Cheddar
4 Oz. Shredded Smoked Provolone
4 Oz. Shredded Asiago
4 Oz. Shredded Fontina
4 Oz. Shredded Pecorino Romano
Seasoned 4C Breadcrumbs
Vegetable Oil for Frying
Making the Besciamella Cheese Sauce
In a large saucepan on medium heat, melt Butter
Add Milk and bring to a low boil
Add Salt, whisk to incorporate
Add Black pepper, whisk to incorporate
With the heat on Medium, while whisking, slowly add All-purpose Flour until well incorporated, there are no lumps, and the sauce is thickening. Turn the heat to low, once the sauce is thicker than when you starter. Cook for 10 Min. Whisk every 2-3 minutes to avoid burning the sauce.
Add each of the shredded cheeses one by one while whisking. Whisk until all the cheese is melted and well incorporated.
Make your Cheesy Pasta
In another pot, bring Water to a boil.
Add Elbow Pasta and cook Al Dente
Drain all the water in a pasta strainer
Add the cooked Pasta to the Besciamella Cheese mixture and combine until all the pasta is well coated
Place the Cheesy pasta in a bowl or 9x13 tray and freeze for 10-15 minutes or until completely cold
Remove from the freezer and get ready to make your BOMBS
Before starting, heat vegetable oil on Medium heat in a large non-stick pot or deep fryer. The amount of oil you use should be enough to cover ¾ of the ball form when it goes into the pot to be fried
With an ice cream scooper, scoop the pasta into the shape of a perfect ball. After you pop the scooped pasta out, form the ball with your hands if necessary
Roll the Mac and Cheese Bomb into the seasoned breadcrumbs, place on a plate or flat tray and prepare for frying. I usually make them all before frying but if the kitchen is too warm, the balls won’t hold together. If you need extra time form the mac and cheese bombs and place the ones that are made in the refrigerator prior to frying, and while you finish making them all.
To test the oils readiness, put a small piece of breadcrumb into the oil. If it immediately starts sizzling and cooks to a golden brown, then the oil is ready
With a slotted scooper, carefully add the Mac and Cheese Bombs into the oil. Fry until Medium golden brown
Remove from the oil and allow the oil to drip off before placing on to a grill rack to drip. Remove from grill rack and place onto a flat serving plate.
These are great make ahead appetizers. Freeze and fry later or put them in the refrigerator the night before.
Add crispy bacon, lobster or any other cooked addition to your cheesy besciamella sauce to enhance these already spectacular Mac and Cheese Bombs