# What you'll need:
→ Pasta and Cheese
01 - 1 cup elbow macaroni
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Buffalo Chicken
08 - 1 1/2 cups cooked chicken breast, finely shredded
09 - 1/3 cup buffalo wing sauce
10 - 2 tablespoons unsalted butter, melted
→ Coating
11 - 1 cup all-purpose flour
12 - 2 large eggs, beaten
13 - 2 cups panko breadcrumbs
14 - Cooking oil, for frying
# Method:
01 - Boil the elbow macaroni in salted water until al dente. Drain and set aside.
02 - In a saucepan over medium heat, melt unsalted butter. Stir in all-purpose flour and cook for 1 minute. Gradually whisk in whole milk and continue stirring until thickened, 2 to 3 minutes.
03 - Add shredded sharp cheddar cheese, salt, and freshly ground black pepper to the sauce. Stir until smooth and creamy.
04 - Fold the cooked macaroni into the cheese sauce until fully coated. Spread the mixture onto a baking sheet and chill in the refrigerator for 10 minutes.
05 - In a mixing bowl, combine finely shredded cooked chicken breast with buffalo wing sauce and melted unsalted butter. Mix thoroughly.
06 - Take a heaping tablespoon of the chilled mac and cheese mixture, flatten slightly in your palm, and place 1 teaspoon of buffalo chicken in the center. Shape the mac and cheese around the filling to create a ball. Repeat until all mixture is used.
07 - Arrange the formed balls on a parchment-lined tray and place in the freezer for 20 minutes to firm.
08 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
09 - Dredge each ball in flour, dip in beaten egg, then roll in panko breadcrumbs to evenly coat.
10 - Heat 2 inches of cooking oil in a deep pan or Dutch oven to 350°F. Fry the balls in batches for 2 to 3 minutes, turning for an even golden finish. Drain on paper towels.
11 - Present hot with additional buffalo sauce or ranch dressing for dipping.
