Scale

For the Mac and Cheese:

1 cup elbow macaroni, uncooked

1 tablespoon butter

1 tablespoon all-purpose flour

3/4 cup warm milk

1 cup shredded sharp cheddar cheese

Salt and pepper, to taste

For Breading and Frying:

1 cup all-purpose flour

2 eggs, beaten

1 1/2 cups breadcrumbs, panko preferred

Oil, for deep frying

Chopped parsley, optional for garnish

For the Sauce:

2/3 cup Greek yogurt

1 tablespoon French mustard

1 teaspoon olive oil

Chopped cilantro, to taste

Salt and pepper, to taste

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Cook the Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually whisk in warm milk and cook until slightly thickened. Stir in shredded cheddar cheese and season with salt and pepper.
Combine and Chill: Stir cooked pasta into the cheese sauce. Refrigerate for at least 2 hours, or until firm enough to shape.
Shape the Bites: Scoop and roll chilled mac and cheese mixture into 1.5-inch (4 cm) balls.
Bread the Bites: Coat each ball in flour, dip in beaten eggs, then roll in breadcrumbs until fully coated.
Make the Sauce: In a small bowl, mix Greek yogurt, mustard, olive oil, cilantro, salt, and pepper until smooth.
Fry: Heat oil to 175°C. Fry bites in batches for 2–3 minutes, until golden brown. Drain on paper towels.
Serve: Garnish with chopped parsley and serve hot with dipping sauce.