Let's get grilling

1 Boil macaroni until tender, drain, and set aside.
2 In a large pan, melt butter over medium heat. Add flour and mix until light golden brown.
3 Add 1 cup of milk and whisk until thick.
4 Add cheese one handful at a time. Mix until cheese is melted and smooth.
5 Add cooked macaroni to pan and mix until well coated. Add salt, pepper, and Rossarooski’s Honey Rib Rub, then mix well.
6 Transfer to a container and refrigerate for at least one hour or until cold.
7 Line a baking sheet with wax paper or parchment paper.
8 Form cold macaroni and cheese into 1-inch balls and place on prepared pan. Place in freezer for at least one-hour (overnight works well).
9 Beat eggs and ¼ cup of milk in a bowl to make an egg wash, and roll them into breadcrumbs, coating completely.
10 In Matador gas wok cooker, heat oil to 350°F for a medium-high flame
11 Fry for 3–4 minutes until golden brown and drain. Serve immediately.
Cooking for 8 people

Ingredients


  • macaroni
    1 pound
  • sharp cheddar cheese, shredded
    16 ounces
  • milk
    cup
  • flour
    ½ cup
  • Rossarooski's Honey Rib Rub
    4 tablespoons
  • butter
    ¼ cup
  • eggs
    2
  • seasoned breadcrumbs
    3 cups
  • salt and pepper to taste
  • vegetable oil for frying
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.

Pellets used: Kingsford® Hardwood Pellets — Hickory

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