• Abigail’s Rice Pilaf
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tbsp garlic powder
• 1 tsp black pepper
• 1¼ Cup whole milk
• 2 Cups (8 oz) freshly shredded cheese
• 1 Egg

Panko Topping

• 2 tbsp unsalted butter melted
• 2/3 Cup panko breadcrumbs

1. Preheat oven to 375°F
2. Prepare 1 package of Abigail’s Rice Pilaf with the provided instructions
3. Over medium heat melt butter in a large saucepan or skillet. Once butter is melted add four and mix until fully incorporated into a paste. Cook for 1 minute
4. Add milk 1 ¼ cup to butter flour mixture. Whisk to incorporate. Add remaining milk and whisk very well to remove any lumps
5. Remove from heat, add cheese and mix well until sauce all cheese is incorporated into the sauce. Add salt and spices to taste
6. Mix the cheese sauce and pilaf together
7. Place in fridge until mixture has fully cooled
8. Take fully cooled rice mixture and measure roughly around ½ cup and shape into balls
9. Coat each ball with the egg wash, then into the breadcrumbs. Place onto a lined baking sheet.
10. Cook for 15-20 minutes or until breadcrumbs are toasted golden brown
11. Let sit for 5 minutes before serving.