# The Ingredients You'll Need:
→ 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 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
# Step-by-Step Instructions:
01 - Boil elbow macaroni in salted water until just al dente. Drain thoroughly and set aside.
02 - Melt butter in a saucepan over medium heat. Add flour, whisking continuously for 1 minute. Pour in the milk gradually, whisking until a thick sauce forms, about 3 to 4 minutes.
03 - Add shredded sharp cheddar, salt, and black pepper to the sauce. Stir until cheese melts and the sauce is velvety.
04 - Stir the drained macaroni into the cheese sauce. Allow mixture to cool completely.
05 - In a large bowl, blend the cooled macaroni mixture with cooked rice and Parmesan until fully integrated.
06 - Form approximately 2 tablespoons of mixture into compact balls. Continue rolling until all mixture is used.
07 - Roll each ball in flour, then dip in beaten eggs, ensuring full coverage. Finally, coat with panko breadcrumbs.
08 - Heat vegetable oil in a deep frying pan or Dutch oven to 350°F. Fry the balls in small batches for 2 to 3 minutes until crisp and golden brown.
09 - Transfer fried rice balls to paper towels to drain excess oil. Serve warm, accompanied by marinara sauce if desired.
