Ingredients:

• 200g of Roma Elbows
• 1 ½ cup of grated cheese
• ½ cup of unsalted butter
• ¼ cup of flour
• 1 ½ cup of milk
• 2 teaspoons of garlic powder
• ½ teaspoon of cayenne pepper
• 1 teaspoon of salt
• 1 egg yolk, whisked
• 1 cup of breadcrumbs

Preparation:

1. Cook the pasta following the instructions on the package and set aside.
2. In a pot, melt the butter at low heat and add the garlic. Then add the flour and milk, and stir constantly for 10 to 12 minutes.
3. Add salt and pepper. Next, add the cheese little by little, while stirring, until it’s all melted. Turn off the heat and add the egg yolk.
4. Mix the sauce with the pasta while preheating the oven at 180°C.
5. Take little bits of the pasta and cheese mix, and round them into little balls before coating them well with breadcrumbs.
6. Place them on an oven tray and bake until brown (around 10 minutes).
7. Take them out of the oven and let them cool for 5 to 10 minutes so they don’t break down. Serve them with tomato sauce or any other sauce you like.