Creek Speak April 2017 - Page 21

Martin’s Meals and Sarah’s Sweets

By: Sarah E. and Abbigail M.

Baked Mac n’ Cheese Balls

This recipe is perfect for both sharing and hogging. This quick recipe involves common household items and leftover mac n’ cheese. Nothing too hard about it but the fruit of your labor is amazing.

( One thing to keep in mind as you make this is how much mac n’ cheese you actually have. If you have less you’ll need less dredging* and if you have more you’ll need more.)

Abt. 2 cups Leftover Macaroni and Cheese, refrigerated overnight

1/2 cup Whole Wheat Pastry Flour

1/2 tsp Sea Salt, or to taste

1/2 tsp Pepper, freshly ground or to taste

1/2 tsp Cayenne/ red chili flakes

2 eggs with 2 tablespoons of water

1/2 cup Breadcrumbs (or ground bread, depending on what you have)

This first recipe is super simple. First You are going to mix your “bread coating”. Put your flour, and seasonings into a bowl. Next, whisk your eggs and water together to make a dredge*. Then, put your bread crumbs onto a plate. Now your dredging* station is complete!

Now it's time for making the mac n’ cheese balls. Simply roll the mac n’ cheese into roughly two-inch balls. Now, coat the balls in your flour mixture, then the egg mixture, and finally, coat them in bread crumbs. Your delicious mac n’ cheese balls are ready to feel the heat.

Bake at 375 degrees for 25 minutes rotating them after ten minutes. Depending on where you are you may want to bake longer. To tell if they are done check the crunchiness of the shell.

*for those who don’t know a dredge is a fancy pants term for getting something wet.