Crispy Mac and Cheese Balls

Instructions:

1. Boil the elbow macaroni in salted water according to package instructions, but undercook by 2 minutes to maintain structure; drain and set aside.
2. In the same pot over medium heat, melt 1 tbsp (14g) unsalted butter, then stir in 1½ cups (350ml) skim milk and 1/4 tsp (1.5g) garlic powder.
3. Bring the mixture to a simmer and whisk in 1½ cups (170g) reduced-fat cheddar cheese until the sauce is velvety and thick.
4. Stir in the cooked macaroni, 1/4 tsp (1.5g) smoked paprika, 1/2 tsp (3g) salt, and 1/4 tsp (1.2g) black pepper until every noodle is coated.
5. Transfer the macaroni mixture to a bowl and refrigerate for at least 1 hour to ensure the balls stay intact during cooking.
6. Using a cookie scoop, portion the chilled macaroni into 4-tablespoon mounds (approximately 65g each) and roll them gently between your palms to form smooth spheres.
7. Dip each ball into 2 beaten eggs (100g), ensuring full coverage.
8. Combine 1 cup (60g) Panko breadcrumbs, 1/4 tsp (1.5g) garlic powder, and 1/4 tsp (1.5g) salt in a bowl; dredge the balls in the mixture, pressing firmly so the crumbs adhere.
9. Place the coated balls on a parchment-lined sheet and freeze for 15 minutes to lock in the shape.
10. To fry: Heat 2 inches of neutral oil to 350°F (175°C) and fry in small batches for 3–4 minutes until chestnut brown, then drain on paper towels. To air fry: Preheat to 400°F (200°C), spray with oil, and cook for 8–10 minutes, shaking halfway. To bake: Preheat oven to 400°F (200°C) and bake on a wire rack for 12–15 minutes until the crust is firm and golden.