Recipe by Chef Eric Rogers, of Nevaeh Catering, in honor of Joseph Lee
- 1 lb. box of macaroni
- 1 quart half and half
- 8 ounces grated Romano cheese
- 3 ounces of shredded Asiago cheese
- 3 ounces of grated Parmesan cheese
- 3 ounces of Fontina cheese
- 1 teaspoon nutmeg
- Garlic powder
- Onion powder
- Italian bread crumbs
Cook macaroni pasta according to directions on box.
To make the Alfredo sauce, bring 1 quart of half and half to slow simmer, whisk in 1 teaspoon of salt, pepper, nutmeg and garlic and onion powder, then whisk in 8 ounces of grated Romano cheese, 3 ounces of shredded Asiago, 3 ounces of grated Parmesan and 3 ounces of Fontina cheese until all cheese is melted and a smooth consistency is accomplished.
Combine sauce with cooked macaroni and bake covered at 350 degrees.
Let cool overnight.
With a petite ice cream scoop, roll the macaroni into ball shape then create a batter station.
Batter station will consist of three separate parts: flour, egg wash (beaten eggs) and Italian bread crumbs. Coat the macaroni balls first in flour, second roll in egg wash, third coat in bread crumbs.
Let set in freezer for 15 minutes, then deep fry in preferred oil for 7 minutes, turning for even golden crust.
Makes about 50.