Mac & Cheese Arancini Bites with Truffle Butter

Instructions

1. Bring a large pot of salted water to a boil. Cook the Brami Curly Mac until just shy of al dente. Drain and set aside.
2. In a large pot, melt the Churn Truffle Butter over medium heat. Whisk in the 1/2 cup flour to form a roux and cook for about 1 minute. Slowly whisk in the milk until smooth and thickened. Add the cheddar and gruyere, stirring until fully melted. Season with salt and pepper.
3. Add the cooked pasta to the cheese sauce and stir to coat. It should look creamy and thick. Continue cooking over medium heat until it thickens up more if it looks soupy. 
4. Spread the mac and cheese into a large baking dish, pressing it into an even layer. Refrigerate for at least 4 hours, or until firm enough to scoop and shape.
5. Scoop the chilled mac and cheese into bite-sized balls. Roll tightly with your hands to help them hold their shape.
6. Set up a breading station: one bowl with the flour, one with the whisked eggs, and one with the breadcrumbs. Roll each ball in flour, dip in egg, then coat in breadcrumbs. Place on a parchment-lined tray. Place in the freezer for 15 minutes.
7. While setting in the freezer, heat the oil in a deep pot to 350°F. Fry the bites in batches until golden and crisp, about 2-3 minutes. Transfer to a wire rack or paper towels to drain.
8. Garnish with freshly grated parmesan cheese. Serve hot with your favorite dipping sauce.