Instructions
- Cook Elbow Macaroni according to package directions. Drain and set aside.
- In a medium saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in Shredded Cheddar Cheese, Salt, and Black Pepper until cheese is melted and sauce is smooth. Add cooked macaroni to the cheese sauce and mix well.
- Let the Mac and Cheese cool slightly so it can be handled. Form the mac and cheese into approximately 6 log shapes.
- Dip each log into beaten Egg, then coat thoroughly with Panko Bread Crumbs.
- Heat Vegetable Oil in a large skillet over medium-high heat. Fry the mac and cheese rolls for 2-3 minutes per side, or until golden brown and crispy.
- Remove from skillet and drain on paper towels. Serve immediately.
