I have made several different recipes of fried macaroni & cheese balls, all of which have been flavorful. What I have not liked about the recipes that I have tried, is that they are not super creamy, so I decided to experiment, resulting in this recipe.
There are seemingly a lot of steps, but each step is quite simple.
As you work, the mac balls start off looking very rough and crude. These are very creamy inside, so the rounds require several steps of rolling, coating, and chilling to get the shape. When you are ready to fry them, they will have a nicely rounded shape. I seldom roll mine perfectly round, as I like them to have a slightly rustic, and homemade appearance.
When complete, these have a lightly crunchy crust, and very creamy interior. These are a great as a side dish, or an unusual appetizer. When serving as an appetizer, I like to call these "fried pasta au gratin croquets."
Recipe
Prep time, including freezing and cooking, 1 hour. (Half of this is waiting time, so it really is not as long of a process, as it seems).
Skill level:
Ingredients
Macaroni Balls
1 1/4 dry, uncooked macaroni (I prefer fusilli)
1/2 teaspoon of salt
1 tablespoon of unsalted butter
3/4 cup sour cream
1/4 teaspoon of rosemary, very finely chopped
1/4 cup milk
2 teaspoons flour
1 tablespoon parsley, roughly chopped
8 turns of a pepper grinder (1/4 teaspoon of ground black pepper, if you do not have a pepper grinder)
1 cup (heaping) of sharp cheddar or Gruyère cheese
1 egg
1 tablespoon milk
1/2 cup flour
1/2 cup breadcrumbs or Panko (I prefer seasoned & herbed bread crumbs)
Cooking Oil
Tomato Wine Sauce (optional)
1 tablespoon butter
2/3 cup red wine
2 teaspoons balsamic vinegar
1/4 cup of tomato paste
16 turns of pepper grinder (1/2 teaspoon black pepper)
1 tablespoon of honey
1 teaspoon Worcestershire sauce
pinch of salt
Preparation
Macaroni Balls
1. Boil water, and add salt and macaroni. Cook macaroni to
minimum cook time suggested on the package.
2. While macaroni is cooking, and in a separate sauce pan, brown 1 tablespoon of butter. (If you are not comfortable browning butter, melted is fine).
3. When butter has browned, add 1/4 cup of milk, 2 teaspoons of flour, black pepper, and 1/2 cup of sour cream. Bring to light boil.
4. Reduce heat, and add 1/2 cup of the cheese, stirring rigorously.
5. When cheese has melted and mixed with the milk mixture, remove from heat, and set aside.
Sauce will be quite thick.
6. When macaroni is done cooking, pour into a colander, and rinse with cold water. This stops it from cooking. Allow to drain.
7. Add macaroni to the sauce mixture.
8. Add rosemary, and parsley to the macaroni and sauce mixture.
9. Using the back of a large spoon, pack macaroni and cheese flat in the bottom of the pan, and put in the freezer for 5 to 10 minutes, to set the macaroni.
10. When macaroni and cheese is cool, and the sauce begins to “harden” add remaining cheese and sour cream. Stir until combined, and cheese shreds are visible in the mix.
11. Again, pack down, using a large spoon, and return to the freezer for 10 to 15 minutes.
12. At the end of the chill, roll pasta balls in your hand, like rolling a dough ball, and then roll in the 1/2 cup of flour after each is rolled in the flour, re-roll with your hands. If the balls become sticky, just roll in the flour again. When each ball is rolled, return to the freezer for 5 more minutes.
At this step, you may feel ice crystals, or a slight "crunchiness" to the balls as you roll them. That is fine, just do not allow the mixture to completely freeze between steps 11 and 12.
13. At the and of the chilling, using a scoop or tablespoon, scoop the macaroni and cheese onto roughly formed balls (1 1/4 to 1 1/2 inches across) onto a plate lined with parchment or waxed paper. You should be able to make 8 to 10 mounds with the mixture.
14. Using your hands, pack the macaroni balls a bit. and return to the freezer for 5 to 10 minutes.
Do not worry is the pasta balls are rough looking, we are not done with the rolling process. 
15. While the balls chill, heat coking oil in a deep frier to
325 degrees. (If you do not have a fryer, fill a tall sauce pan with oil, until oil is roughly 3 inches deep. DO NOT OVER FILL PAN).
16. Remove the floured pasta balls from the freezer.
17. Mix the egg, and remaining tablespoon of milk. Whisk until combined, and eggs are not streaky. One by one, dip the balls in the egg mixture, and immediately roll in the 1/2 cup of bread crumbs.
18. Each ball should be nicely coated. Using your hands, roll balls again to smooth the shape. If there are sticky spots on the balls, re-roll in the breadcrumbs.
19. Refrigerate until ready to cook.
20. About 15 minutes before you want to serve, remove the pasta balls from the refrigerator. (I like to give the pasta rounds one last quick roll at this point).
21. Drop 1/2 of the batch (4 to 5 balls) in the hot oil, and cook for about
5 minutes, until deep golden brown.
(If you have a very large deep fryer, these can be cooked all at once, skipping the remaining steps, other than draining on a paper towel).
22. Drain on paper towels, and keep warm in
350 degree oven while you wait for the last half of the batch to fry.
23. Fry remaining balls in the oil, as above, for
5 minutes, until deep golden brown.
24. Drain on paper towels.
25. Remove balls from the oven. Serve while hot/warm with a drizzle of the sauce
(see below).
Sauce (optional)
This can be made while waiting for the balls to chill, at Step 11
1. Brown 1 tablespoon of butter. (If you are not comfortable browning butter, melted is fine).
2. When butter is lightly browned, add (all at once) the wine, balsamic vinegar, a pinch of salt, tomato paste, and Worcestershire sauce. Stir over high heat until combines.
3. Add the pepper, and bring to a rapid boil.
4. When boil is achieved, reduce heat to medium high, and reduce mixture by 1/4 to 1/3 (stir occasionally), and has the thickness of chocolate syrup.
5. Reduce heat to low, and keep sauce warm on the stove. Stir occasionally to keep from scalding.
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