# Components:
→ Mac and Cheese
01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 1 cup whole milk
05 - 1 1/4 cups shredded sharp cheddar cheese
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon salt
→ Rice
08 - 1 cup cooked and cooled white rice
09 - 1/4 cup grated Parmesan cheese
→ Coating
10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 1/2 cups panko breadcrumbs
→ Frying
13 - Vegetable oil, for deep frying
# Preparation Steps:
01 - Cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
02 - In a saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute. Gradually whisk in whole milk and cook, stirring, until thickened, about 3–4 minutes.
03 - Add shredded cheddar cheese, salt, and ground black pepper to the thickened milk mixture. Stir until cheese is fully melted and sauce is smooth.
04 - Stir in the cooked macaroni, ensuring even coating. Let mixture cool completely.
05 - In a large mixing bowl, combine the cooled mac and cheese with cooked white rice and grated Parmesan cheese. Mix thoroughly until well incorporated.
06 - Scoop approximately 2 tablespoons of mixture and roll into a compact ball. Repeat with remaining mixture.
07 - Roll each formed ball in all-purpose flour, dip in beaten eggs, then coat evenly with panko breadcrumbs.
08 - Heat vegetable oil in a deep frying pan or Dutch oven to 350°F. Fry balls in small batches for 2–3 minutes or until golden brown and crisp. Remove and drain on paper towels.
09 - Serve rice balls warm, with optional marinara sauce for dipping.
