![]() This recipe was provided by a chef, restaurant or culinary professional. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Heat the oil in a deep-fat fryer to 350 degrees F. Put the balls back into the freezer until you are ready to fry. Dip the frozen balls into the egg wash then into the bread crumbs. Remove the mac and cheese balls from the freezer. Put the bread crumbs into another shallow bowl. Freeze the balls overnight.īeat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Preheat your oven to 425 degrees, and lightly coat a cookie sheet with non-stick cooking spray. Put the flour on a plate and season with salt and pepper. Beat the eggs with the water in a small bowl. Remove from the heat, add the cheeses, and stir until melted and smooth season with salt and pepper. Once your balls are frozen, create your dredging station. Cook until the sauce thickens, about 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Sprinkle the flour into the butter and stir it with a whisk. In a saucepan, melt the butter over medium heat. Drain and rinse with cold water to stop the cooking. Get the oil ready: Heat vegetable oil to about 360 to 375 degrees F. ![]() ![]() Roll the mac and cheese into balls: Each one should be about 1.5 inches round. Prepare your breading station: Flour, panko and Italian bread crumbs, and eggs. Get the creamier elbow-shaped version in the similar-looking box, or even better spring for the "deluxe" version with the pourable cheese sauce.Cook the macaroni according to package instructions. Make the mac and cheese and refrigerate for a few hours or overnight. For this recipe, you'll want to go low culture for most of the ingredients: 1 package of Kraft Macaroni and Cheese elbow macaroni Panko bread crumbs 3-4 eggs 1 teaspoon nutmeg (1/2 if you are worried about over-spicing or using freshly ground nutmeg) Dry spices (optional) 1/2 cup flour 1 muffin tin Vegetable oil (preferably peanut oil) I don't recommend the classic tube-shaped original Kraft mac and cheese. You could use an organic wheat elbow pasta and make the mac and cheese from scratch, but that's not you, is it? Besides, it's a waste of good ingredients. It's an extremely inexpensive dish, and one that is probably easier to make than you think. While it's not something you'd want to do all the time, if you have a hankerin' for deep frying or are attending a party where insanely rich foods are admired or worshipped, deep-fried mac and cheese may be for you. ![]()
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