Gojuchang Mac&Cheese Balls

WOW it’s giving consistency, Get into this mean grub I made anyways, out of nowhere i’ve become mad sick, like my whole body has just declined, fever, cold, migraines all sorts :/

Hopefully I get better soon because i’ve got places to be gosh, i’m a booked and busy babe I can’t be getting sick for no reason that’s foul behaviour babe.

I need a whole self care weekend i’m like so drained and just constantly tired using my phone has become such a chore :(

Anyway regardless of how i’m feeling i’ll be here coming through with the foodd the good good food, i’ve been gone for so long there’s no way I can leave you guys again gawsssshhh.

Will definitely get back on my zoom and start reviewing restaurants again oh and i’ll bring back the vlogs xx

LUV YOUSE

Shezza xoxo

Lets cook baeee (Serves 4)

You will need:

For the Mac & Cheese Mixture:

• 8 ounces (about 2 cups) elbow macaroni

• 2 cups shredded sharp cheddar cheese

• 1/2 cup grated Parmesan cheese

• 2 cups whole milk

• 4 tablespoons unsalted butter

• Salt and pepper to taste

• 2 tablespoons gochujang paste (Korean red chili paste)

For Coating and Frying:

• 1 cup breadcrumbs

• 2 large eggs, beaten

• Oil for frying

Process:

1. Cook the Macaroni:

• Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

2. Prepare the Mac & Cheese Mixture:

• In a large saucepan, melt the butter over medium heat.

• Stir in the flour and cook for about 1-2 minutes, until it turns a light golden color, to create a roux.

• Slowly whisk in the milk, continuously stirring to avoid lumps. Cook for 2-3 minutes until the mixture thickens.

• Reduce heat to low and add the shredded cheddar and grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth.

• Season the cheese sauce with salt and pepper to taste.

• Stir in the gochujang paste and mix until it's fully incorporated into the mac and cheese mixture.

3. Form the Mac & Cheese Balls:

• Allow the mac and cheese mixture to cool slightly until you can handle it comfortably.

• Take a spoonful of the mixture and roll it into a ball about the size of a golf ball. Repeat until you've used all the mixture.

4. Coat and Fry the Mac & Cheese Balls:

• Roll each mac and cheese ball in the beaten eggs, ensuring they are well-coated.

• Then, roll them in the breadcrumbs, pressing gently to make sure the crumbs stick.

5. Fry the Mac & Cheese Balls:

• Heat about 2 inches of oil in a deep pan or skillet to 350°F (175°C).

• Carefully place the mac and cheese balls in the hot oil and fry until they turn golden brown and crispy, about 3-4 minutes.

• Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Doneeeee, Enjoy xoxo