MACARONI AND CHEESE BALLS

1 (1 lb.) package large elbow macaroni, 1 1/2 sticks butter, 3 1/2 cups evaporated milk, 1 (4 oz.) package cream cheese, 3 1/2 cups sharp cheddar cheese, grated, 2 1/2 cups Monterrey Jack cheese, grated, 1/2 tablespoons salt, 1/4 tablespoon black pepper, 3 tablespoons white truffle oil

Prepare the pasta according to the package directions; drain and set aside.  Get out a heavy pot, add the butter when the butter melts add the milk, and cream cheese continue to stir until smooth.  Add the cheeses stir until melted and smooth.  Taste, add the truffle oil, salt, and pepper to taste, mix well.   Get out a small ice cream scooper fill with the macaroni, roll in bread crumbs, set on a cookie sheet.  Refrigerate for 30-minutes. Get out a dutch oven, add 3 1/2 inches of peanut oil.  When the oil gets hot, drop the balls; do not overcrowd.  Fry until golden brown.