for 8 servings
BROCCOLI MAC AND CHEESE
1 tablespoon unsalted butter
1 tablespoon all purpose flour
24 oz half & half(680 g)
10 oz shredded cheddar cheese(280 g)
½ teaspoon ground nutmeg
kosher salt, to taste
freshly ground black pepper, to taste
2 cups broccoli florets(300 g), bite-size
10 oz dried elbow macaroni(280 g), cooked according to package instructions and drained
MAC AND CHEESE BALLS
vegetable oil, for frying
1 cup mozzarella cheese(100 g)
1 ½ cups all purpose flour(185 g)
3 large eggs, beaten
2 cups corn flakes cereal(60 g), crushed
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Make the broccoli mac and cheese: Line a baking sheet with parchment paper.
In a large pot, melt the butter over medium heat. Whisk in 1 tablespoon of flour and cook for 1 minute, until light tan. Whisk in the half-and-half, then bring to a simmer and cook for 3–5 minutes, or until slightly thickened. Whisk in the cheddar cheese until melted and smooth; the sauce should be thick enough to coat the back of a spoon. Remove from pot from the heat and stir in the nutmeg, then season with salt and pepper to taste. Fold in the broccoli and cooked macaroni. Spread the macaroni mixture on the prepared baking sheet and chill in the refrigerator for 1 hour.
Prepare the mac and cheese balls: Fill a medium pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
Add the flour, eggs, and crushed corn flakes to 3 separate wide bowls.
Using a 2-ounce or #16 ice cream scoop, scoop some of the macaroni into the palm of your hand. Add a cube of mozzarella cheese to the center, then cover with a bit more of the mac and cheese and roll into a tight ball, making sure the cheese is fully encased. Repeat with the remaining mac and cheese and mozzarella.
Roll the macaroni balls in the flour, then egg, then the crushed corn flakes until fully coated.
Fry the mac and cheese balls,2–3 at a time, in the hot oil for 2–3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain.