📖 Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package directions, usually about 8-10 minutes, until al dente. Overcooking will result in mushy fritters, and nobody wants that.
2. Drain and Rinse: Drain the macaroni in a colander and rinse with cold water to stop the cooking process. This also helps to remove excess starch, ensuring the mac and cheese mixture isn't too sticky. Set aside.
3. Make the Cheese Sauce: In the same pot, melt the butter over medium heat. Once melted, whisk in the flour until it forms a smooth paste, also known as a roux. Cook for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. Don't skip this step; it’s essential for a creamy sauce.
4. Add the Milk: Gradually pour in the milk, whisking continuously to prevent lumps. Continue whisking until the sauce thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon. Trust me, patience is key here.
5. Incorporate the Cheese: Remove the pot from the heat and stir in the shredded cheddar cheese, parmesan cheese, and any other cheese you're using until completely melted and smooth. Season with salt, pepper, and a pinch of nutmeg. The cheese sauce should be rich, creamy, and oh-so-delicious!
6. Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until well combined. Ensure every piece of pasta is coated in that luscious cheese sauce. This is where the magic happens.
7. Chill the Mixture: Transfer the mac and cheese mixture to a baking dish. Spread it out evenly and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until completely chilled and firm. This step is crucial for forming the fritters.
8. Prepare the Breading Station: Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs with a tablespoon of water. In the third dish, combine the panko breadcrumbs with the Italian seasoning. This assembly line will make your life so much easier.
9. Form the Fritters: Using a spoon or ice cream scoop, scoop out portions of the chilled mac and cheese mixture. Gently shape each portion into a small patty or ball. You can make them any size you like, but aim for about 1-2 inches in diameter.
10. Bread the Fritters: Dredge each mac and cheese patty in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it’s fully coated. Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to adhere. The breadcrumbs give the fritters a satisfying crunch.
11. Fry the Fritters: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the breaded fritters into the hot oil, working in batches to avoid overcrowding the fryer. Fry for about 2-3 minutes per side, until golden brown and crispy. Keep a close eye on them to prevent burning.
12. Drain and Serve: Remove the fried fritters from the oil using a slotted spoon and place them on a baking sheet lined with parchment paper to drain excess oil. Season immediately with a sprinkle of salt. Serve hot and enjoy the cheesy goodness!