Directions

Making the Besciamella Cheese Sauce

1. In a large saucepan on medium heat, melt Butter

2. Add Milk and bring to a low boil

3. Add Salt, whisk to incorporate

4. Add Black pepper, whisk to incorporate

5. 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.

6. 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

1. In another pot, bring Water to a boil.

2. Add Elbow Pasta and cook Al Dente

3. Drain all the water in a pasta strainer

4. Add the cooked Pasta to the Besciamella Cheese mixture and combine until all the pasta is well coated

5. Place the Cheesy pasta in a bowl or 9x13 tray and freeze for 10-15 minutes or until completely cold

6. Remove from the freezer and get ready to make your BOMBS

7. 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

8. 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

9. 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.

10. 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

11. With a slotted scooper, carefully add the Mac and Cheese Bombs into the oil. Fry until Medium golden brown

12. 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.

13. Serve Hot