Smoked Gouda and Pancetta Mac and Cheese Fritters with Balsamic Glaze

Instructions

1. 1

   Cook elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside.

   ~10 min
2. 2

   In a large skillet over medium heat, cook the diced pancetta until crispy. Remove pancetta with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of rendered fat in the skillet.

   ~10 min
3. 3

   Add butter to the reserved pancetta fat in the skillet and melt. Whisk in flour and cook for 1-2 minutes until lightly golden, forming a roux.

   ~3 min
4. 4

   Gradually whisk in the warm milk until smooth. Bring to a simmer and cook, stirring constantly, until thickened, about 5-7 minutes.

   ~7 min
5. 5

   Remove from heat. Whisk in the egg yolks one at a time, then stir in Dijon mustard, nutmeg, salt, and pepper. Gradually stir in the shredded smoked Gouda and Gruyere cheeses until melted and smooth.

   ~5 min
6. 6

   Fold in the cooked macaroni and crispy pancetta into the cheese sauce. Mix well to combine.

   ~2 min
7. 7

   Spread the mac and cheese mixture onto a parchment-lined baking sheet and refrigerate for at least 2 hours, or until firm enough to shape.

   ~120 min
8. 8

   Once chilled, scoop portions of the mac and cheese mixture and form them into uniform balls or patties. This size will depend on your preference, aiming for about 2-3 inches in diameter.

   ~15 min
9. 9

   Set up a dredging station: one shallow dish with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each mac and cheese fritter first in flour, then in beaten eggs, and finally coat thoroughly with panko breadcrumbs. Place breaded fritters on a clean baking sheet.

   ~15 min
10. 10

    In a deep frying pan or Dutch oven, heat vegetable oil to 350°F (175°C). Carefully fry the fritters in batches, about 3-4 at a time, until golden brown and heated through, about 3-5 minutes per side.

    ~10 min
11. 11

    Remove fried fritters with a slotted spoon and drain on paper towels.

    ~2 min
12. 12

    While the fritters are frying or draining, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook until the glaze has thickened enough to coat the back of a spoon, about 5-8 minutes. Be careful not to burn it.

    ~8 min
13. 13

    Drizzle the balsamic glaze over the hot fritters before serving.