RECIPE # 5173 - MAC & CHEESE BITES - Wednesday, May 14, 2014
KEITH WEST / PUCKETT'S RESTAURANT
1lb elbow macaroni (prepared according to package directions) 3 c whole milk 1 lb shredded American cheese 4 T butter 3/4 T salt 1/2 T white pepper 1/8 T Cajun spice 1/4 T granulated garlic 1/4 cup Asiago cheese, shredded 1/4 c sharp Cheddar cheese, shredded 2 c plain flour 4 eggs, beaten 2 c Italian bread crumbs 3 c Panko bread crumbs
In a sauce pan, bring milk and butter to a simmer. Whisk in American cheese until thoroughly incorporated. Add in dry spices. Continue to whisk the mixture until smooth. Slowly stir in prepared elbow noodles. Pour into a shallow pan and refrigerate to cool. Lay out 3 like-sized bowls to make a breading station. Fill one with plain flour, the second with the beaten eggs and third with the bread crumb mixture. Using a small scoop, round off a scoop of the macaroni mixture. Roll the ball in the flour, egg wash, flour, egg wash & then the bread crumbs, rolling the ball in your hand to make the perfect round bite. Place on a tray or plate and return to refrigeration. Once refrigerated, the bites can be placed in a skillet with heated oil or a table top fryer. The desired temperature of the oil is 360 degrees. You can measure this with a candy thermometer. The bite will take 2-3 minutes to cook, depending on size. With a slotted spoon, take the bites from the fryer and place on a paper towel to drain excess oil. Serve with your favorite marinara or Alfredo sauce.