Tasty Recipes 
Make this classic favorite into an easy to eat finger food. Perfect for an appetizer, or any party.
Place a medium-sized frying pan over medium heat, adding 2 tablespoons of vegetable oil.
Once heated add bacon, cooking until crisp.
Add the garlic and cook for an additional 1 minute.
Add the flour, stirring well until the flour and bacon fat thicken.
Slowly pour the milk into the pan, then the beer making sure to whisk constantly for about 5 minutes or until the sauce becomes thick.
Add the salt and pepper, and stir in the cheddar and Parmesan until both cheeses have melted. Remove from stove top.
Place the cooked macaroni in a shallow baking dish and top with the sauce.
Stir until the macaroni is coated completely.
Place the dish in the refrigerator for approximately 45 minutes to let it cool and firm up.
Remove from refrigerator.
Take a large spoonful of macaroni and roll it into a generous sized ball.
Take the whisked egg, and coat the macaroni ball in it. Then, coat with flour, and finish with a coating of the panko breadcrumbs,
Repeat until all of the pasta has been used.
In a small pot, heat the vegetable over medium high heat making sure not to burn the oil.
Fry the breaded macaroni balls until each one is nicely browned.
Ingredients
Directions
Place a medium-sized frying pan over medium heat, adding 2 tablespoons of vegetable oil.
Once heated add bacon, cooking until crisp.
Add the garlic and cook for an additional 1 minute.
Add the flour, stirring well until the flour and bacon fat thicken.
Slowly pour the milk into the pan, then the beer making sure to whisk constantly for about 5 minutes or until the sauce becomes thick.
Add the salt and pepper, and stir in the cheddar and Parmesan until both cheeses have melted. Remove from stove top.
Place the cooked macaroni in a shallow baking dish and top with the sauce.
Stir until the macaroni is coated completely.
Place the dish in the refrigerator for approximately 45 minutes to let it cool and firm up.
Remove from refrigerator.
Take a large spoonful of macaroni and roll it into a generous sized ball.
Take the whisked egg, and coat the macaroni ball in it. Then, coat with flour, and finish with a coating of the panko breadcrumbs,
Repeat until all of the pasta has been used.
In a small pot, heat the vegetable over medium high heat making sure not to burn the oil.
Fry the breaded macaroni balls until each one is nicely browned.
