Carolina Reaper Mac ‘N Cheese Bombs

Allergens

Wheat, Dairy, Egg (in panko)

Ingredients

• 16 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup whole milk
• 1/4 cup unsalted butter
• 1/4 cup all
• purpose flour
• 1/4 teaspoon Carolina Reaper chili flakes
• Salt and pepper to taste
• Vegetable oil for frying
• 2 cups panko breadcrumbs
• 1 tablespoon smoked paprika

Instructions

1. Cook macaroni according to package instructions until al dente drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add flour, whisking constantly until a roux forms. Gradually add milk, stirring constantly, and continue cooking until the sauce thickens.
3. Remove sauce from heat and mix in shredded cheese until fully incorporated. Season with salt, pepper, and Carolina Reaper chili flakes.
4. Combine cooked macaroni with cheese sauce, mixing well to ensure even coating.
5. Use a small ice cream scoop or your hands to form mac 'n cheese balls, then roll in panko breadcrumbs mixed with smoked paprika.
6. In a deep frying pan, heat about 2 inches of vegetable oil to 350°F. Fry mac 'n cheese balls until golden brown and crispy on the outside, approximately 2 3 minutes per side. Remove from oil and place on paper towels to drain.
7. Serve immediately with your favorite dipping sauce.

Chef’s Insight

Add crumbled bacon or chopped scallions to the mac 'n cheese mixture for extra flavor and garnish.

Notes

Adjust the amount of Carolina Reaper chili flakes according to your preferred heat level.