Add all ingredients into 16 oz mason jar and shake well or add to a bowl and mix thoroughly.
How to Make
Boil pasta to package instructions, drain and toss with vegetable oil to prevent from sticking.
To make a roux. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 2-3 minutes, whisking often until it becomes a light golden color.
Slowly pour in milk, while whisking, until it becomes a smooth and thick consistency.
Remove from the heat, stir in nutmeg, Melinda’s Habanero Honey Mustard, and 1 cup of cheese, stirring to melt and combine. Stir in another cup of cheese until all cheese is used and mixture is smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.
Take a 2 oz scoop of Mac and cheese mix add in a square of mozzarella cheese in the middle. Fold mac and cheese around the mozzarella and place on parchment lined baking sheet. Repeat until all mixture is used.
Place in refrigerator to chill for one hour. Once ball has solidified, it can be frozen until ready to fry.
Heat vegetable oil in stock pot or fryer to 350 degrees.
Create a dipping station. One bowl with flour. One bowl with egg and milk beaten together. One bowl with seasoned panko.
Coat refrigerated mac and cheese ball with flour, egg wash, and finish with panko. Place on plate until ready to fry. Repeat process until balls are created.
Fry for 3-5 minutes or until golden brown. Sprinkle with chopped parsley and serve along slide Melinda’s comeback dipping sauce.