# What You Need:
→ Pasta
01 - 7 ounces elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1 cup sharp cheddar cheese, grated
06 - ½ cup mozzarella cheese, grated
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon salt
09 - ⅛ teaspoon black pepper
→ Coating
10 - 2 large eggs
11 - 1 cup panko breadcrumbs
12 - ¼ cup grated Parmesan cheese
13 - 1 tablespoon olive oil
14 - 1 teaspoon smoked paprika (optional)
# How-To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and grease lightly.
02 - Boil salted water; cook macaroni until just al dente. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in milk and cook, stirring, until sauce thickens (2–3 minutes).
05 - Remove saucepan from heat; stir in cheddar, mozzarella, garlic powder, salt, and black pepper until smooth.
06 - Mix cooked macaroni with cheese sauce in a large bowl and cool to room temperature.
07 - Form heaping tablespoon-sized portions of mixture into approximately 24 balls.
08 - Beat eggs in a shallow bowl. In another, combine panko, Parmesan, olive oil, and smoked paprika.
09 - Dip each ball in egg wash, then roll in panko mixture to fully coat.
10 - Place coated bites on prepared sheet and bake for 16–20 minutes until golden and crispy. Allow to cool slightly before serving.
