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2 cups uncooked elbow macaroni
1 tbsp unsalted butter
1 tbsp flour
1 cup & 1 tbsp milk
½ lb cheddar cheese
½ lb Gouda cheese
Salt and pepper, to taste
1 large egg
1½ cups bread crumbs
Oil, for frying
1 jar Monte Bene Garlic Marinara pasta sauce


  1. Cook the elbow macaroni al dente. Rinse and drain with cold water, and set aside in a shallow pan.
  2. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Use a whisk to add 1 cup milk, removing any lumps. Continue cooking until sauce thickens, 2 minutes. Remove from heat and add cheeses, stirring until melted. Season to taste with salt and pepper. Fold cheese mixture into cooled macaroni and refrigerate until cold, about 2 hours.
  3. Use an ice-cream scoop to shape cold mac and cheese into meatball-sized balls. Place on a wax-paper lined tray, cover with plastic, and freeze 4 hours. Combine egg and tablespoon of milk in a bowl. Dip frozen mac and cheese balls in egg wash, then flour, then breadcrumbs. Place back on the tray and put in the freezer until ready to fry.
  4. Heat oil in a deep-fat fryer or small saucepan to 350 degrees F. Fry mac and cheese balls until golden brown, about 5 minutes. Serve with Monte Bene pasta sauce.