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Time needed: 1 hour and 30 minutes.
Makes: 4 – 6 servings
3 tablespoons butter
1 tablespoon oil
1 piece small red onion, chopped
1 tablespoon garlic, minced
Salt, to taste
Ground black pepper, to taste
2 cups macaroni pasta
1 cup chicken broth, plus more as needed
1 piece ANGEL KREMQUESO can 370ml
2 pieces large eggs, beaten and seasoned
1 pack bacon slices
Oil, for frying
In a pan over medium heat, melt the butter and oil together. Saute the onion and garlic for about 5 minutes and season with salt and pepper.
Boil the pasta while occasionally stirring until the pasta is half-cooked and most of the broth has been absorbed about 5 – 6 minutes. Add the ANGEL KREMQUESO and continue to cook for another 5 -6 minutes until the pasta is al dente. Let cool
With an ice cream scoop or spoons, portion the cooled mac and cheese into rounded mounds and freeze until firm.
Once firm, dredge the mac and cheese balls in flour, egg, and breadcrumbs.
Wrap the dredged balls in bacon slices and secure them into place with toothpicks.
Deep fry in oil over medium-high heat until balls are golden brown and bacon is crispy.