Mac and Cheese Meatballs – Misya’s recipe Italy Recipe

0
(0)

First, boil the pasta in milk, drain until al dente (do not throw away the milk), and set aside.

Melt the butter in a saucepan, add the flour and nutmeg, mix, add the milk for the pasta, mix, and simmer over low heat while stirring until a thick béchamel sauce forms.

Add the cut cheese, stir to melt, and season with salt.

Add the pasta and béchamel to the cheese, mix well and refrigerate for at least 1 hour.

Take a walnut-sized amount of the mix (by hand or with two spoons if you prefer) and stir first into the flour, then into the beaten eggs with a pinch of salt, then into the breadcrumbs.

Fry the meatballs, a few at a time, in the already hot oil, turning until evenly browned, and drain on paper towels when ready.

Your macaroni and cheese meatballs are ready and ready to serve!

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top