# Components:
→ 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 steps:
01 - Boil the macaroni in generously salted water until al dente, then drain thoroughly.
02 - Melt butter in a saucepan over medium heat. Incorporate flour and cook for 1 minute, whisking constantly. Gradually introduce milk, continuing to whisk until the sauce thickens, about 2 to 3 minutes.
03 - Add shredded cheddar, salt, and black pepper to the thickened sauce. Stir until completely smooth and creamy.
04 - Fold the cooked macaroni into the cheese sauce until evenly coated. Transfer the mixture to a baking sheet and refrigerate for 10 minutes for easier handling.
05 - In a mixing bowl, blend shredded chicken with buffalo sauce and melted butter until thoroughly combined.
06 - Scoop a heaping tablespoon of cooled macaroni and cheese mixture. Flatten lightly, place 1 teaspoon of buffalo chicken in the center, and shape the macaroni mixture around the filling to form a ball. Repeat until all the mixture is used.
07 - Arrange the formed balls on a parchment-lined tray and freeze 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 egg, then coat evenly with breadcrumbs.
10 - Heat 2 inches of cooking oil in a deep frying pan to 350°F. Fry the balls in small batches for 2 to 3 minutes, turning occasionally, until uniformly golden and crisp. Drain on paper towels.
11 - Offer while hot, accompanied by additional buffalo sauce or ranch dressing for dipping.
