Kimchi Mac N Cheese Balls

Preparation

1. Bring a pot of salted water to a boil. Cook pasta until just al dente. Drain liquid from pot, reserving 1/4 cup of the pasta water just in case.
2. Return the noodles to the pot, add non-dairy milk, vegan cheese shreds, butter, and gochujang.
3. Stir and cook on low heat until smooth, creamy and you get your desired thickness. If needed thin with reserved pasta water. Stir in chopped kimchi until combined.
4. Let cool and refrigerate in an airtight container for at least 4 hours or overnight.
5. Form 1.5 inch balls with the cold mac and cheese, pressing to make them compact. Lay them on a sheet pan and put it back in the fridge while you prepare the rest of the ingredients
6. Prepare your breading station: In a shallow bowl, add the flour. Then, in a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko bread crumbs, Italian bread crumbs, and 1 teaspoon salt. Set asi
7. Get the oil ready: Heat the vegetable oil (3 to 4 inches deep, or enough for the mac and cheese bites to fully submerge) in a deep large Dutch oven until the oil’s temperature reaches 360 to 375 degrees F. Tip: Use a candy thermometer to measure the oil’s temperature.
8. While the oil is heating, assemble the mac and cheese bites: coat each ball in flour first, then the whisked eggs, and then the bread crumb mixture. Press slightly to make sure the bread crumbs adhere well.
9. Deep fry: Fry in small batches for about 3 minutes or until evenly golden brown. Tip: every time you add food into the oil, the temperature drops. Increase the heat to get it back closer to 360-375 degrees F.
10. Transfer to a large plate lined with paper towel to drain excess oil. Serve immediately. Enjoy!

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