Arsenio’s Chipotle Mac n Cheese Balls 🧀 Recipe👇🏽 Ingredients ½ lb (227 g) cavatappi pasta ¼ cup (57 g) butter ⅓ cup (40–45 g) all-purpose flour 1½ cups (360 ml) milk 1 tsp garlic powder 1 tsp paprika ½ tsp black pepper ¼ chicken bouillon cube, grated 1 tbsp chipotle pepper sauce 1 cup (100 g) shredded marble cheese 1 cup (100 g) shredded mozzarella 1 cup (100 g) extra shredded mozzarella for binding Salt to taste, if needed 2 eggs, beaten Panko breadcrumbs Oil for frying Instructions Cook the cavatappi in salted water until al dente, then drain well. Melt the butter in a saucepan over medium heat. Add the garlic powder, paprika and black pepper, then stir in the flour. Cook for 1–2 minutes, stirring constantly. Gradually whisk in the milk until smooth. Keep stirring until the sauce thickens enough to coat the back of a spoon. Add the grated chicken bouillon and chipotle pepper sauce. Turn off the heat, add the marble cheese and mozzarella, and stir until melted. Taste and add salt if needed. Mix the cooked pasta into the cheese sauce until everything is coated. Add the extra 1 cup of shredded mozzarella and mix until combined. Scoop portions onto pieces of parchment paper. Wrap the parchment around each portion and twist the ends to form tight balls. Place on a tray and freeze for about 1 hour, or until firm. Dip each ball into the beaten eggs, then coat generously in panko breadcrumbs. Heat the oil to 350°F (175°C). Fry until golden and crispy, making sure the centres are heated through. Larger balls may need extra time, so test one first. Transfer to a wire rack to drain. Let them cool slightly, break one open and enjoy that cheesy centre. I hope it crunches! ❤️ - @arsenioeats