Get the creamier elbow-shaped version in the similar-looking box, or even better spring for the "deluxe" version with the pourable cheese sauce. Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Dip in the egg wash, then coat thoroughly with the breadcrumbs. 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. 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. Dredge each slab of mac and cheese in the flour and tap off as much excess powder as possible. Make the mac and cheese and refrigerate for a few hours or overnight. 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. Dip each ball into the eggs, then into the panko. Roll the mac and cheese into balls with an ice cream scooper. Pour the vegetable oil into a Dutch oven. It's an extremely inexpensive dish, and one that is probably easier to make than you think. Put the mac and cheese in the fridge for at least 3 hours to firm up. 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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |