Fried Mac and Cheese Balls

Amount Per Serving
Calories 449		Calories from Fat 189
% Daily Value*
Total Fat 21g		32%
	Saturated Fat 12g	60%
	Trans Fat 0g
Cholesterol 86mg		29%
Sodium 628mg		26%
Total Carbohydrate 43g		14%
	Dietary Fiber 2g	8%
	Sugars 4g
Protein 20g		40%

Vitamin A 14%		Vitamin C 1%
Calcium 41%		Iron 11%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

A comfort food classic turned into a delectable, cheesy bite with a hint of beer that is sure to be a game-day hit.

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

Instructions

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.
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.
Stir in shredded cheeses; slowly mix until melted and smooth. Remove pot from heat.
Add green chilies, pasta to pot; mix well and let mixture cool completely in covered hotel pans in cooler.
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.
Place flour, eggs and panko crumbs in 3 separate bowls. Dredge balls in flour, dip into eggs, then coat completely with panko.
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.