TRUFF Macancini

Instructions

1. Preheat oven to 350°F and lightly grease a large casserole dish.
2. Melt butter in a large pot over medium heat.
3. Once melted, add TRUFF Black Truffle Oil and flour and stir to create a roux.
4. Add milk to the pot, whisk frequently, and bring to a simmer.
5. Add cheese one cup at a time and whisk to combine.
6. Continue to simmer, whisking frequently, until the sauce has thickened.
7. Season with garlic powder, onion powder, salt, and pepper.
8. Add cooked noodles, stir to combine, and transfer to the prepared casserole dish.
9. Bake for 30 minutes.
10. Once cooked, set the macaroni and cheese aside from the oven to cool at room temperature.
11. Next, whisk two eggs in a large bowl until blended.
12. Mix the macaroni and cheese with the eggs until thoroughly combined.
13. Using a large spoon, portion out the mac and cheese mixture into the palm of your hand.
14. Place a cube of cheddar cheese in the center of the portion.
15. Scoop out another portion of mac and cheese to place on top of the existing portion in your hand.
16. Firmly mold the two halves of mac and cheese into a ball to cover the cheese cube completely.
17. Once all of the macancinis have been assembled, cover them with plastic wrap and place them in the freezer for 15-30 minutes.
18. Meanwhile, preheat oil in a deep fryer or place 5-6 cups of oil in a dutch oven or large pot. Maintain a fryer temperature of about 325-350°F.
19. Place flour in a medium bowl and season with salt and pepper.
20. Whisk three eggs in another bowl until blended.
21. Place bread crumbs in a third bowl.
22. Once the macancinis have set, coat them in flour, then dip in egg, and coat in breadcrumbs.
23. Once the macancini is breaded, use your hands to gently press the coating.
24. Fry the breaded macancinis for 3-5 minutes or until golden brown.
25. Drain excess oil from mancacinis on a wire rack.
26. Serve macancinis hot with ranch dressing and marinara sauce on the side for dipping.