Senior Episode: Mac n Cheese Bites
Macaroni and Cheese
1 ½ cups elbow macaroni, uncooked
Crystal Farms® Butter, unsalted
1 tbsp all-purpose flour
½ tsp salt
1 cup 2% milk
1 ½ cups Crystal Farms Shredded Mac & Cheese
¼ cup all-purpose flour
2 large eggs, beaten
¾ cup plain breadcrumbs
Cook pasta according to package directions; drain.
Meanwhile, melt butter in 2-quart saucepan over low heat. Stir in flour and salt. Cook over medium-low heat, stirring constantly, until mixture is bubbly.
Slowly whisk in milk into the flour mixture, whisking constantly, until sauce is smooth. Bring sauce to a boil; reduce to low heat and simmer for 1 minute.
Stir in the shredded Mac & Cheese blend. Continue to cook, while stirring, until cheese is melted.
Remove from heat and fold the pasta into the cheese sauce.
Spray 6-inch square baking pan with nonstick cooking spray.
Spoon macaroni and cheese into pan; packing it down slightly. Refrigerate for at least 1 hour or until macaroni and cheese is completely cooled.
Place flour, eggs and breadcrumbs in three separate shallow bowls. Cut chilled macaroni and cheese into 16 pieces, cutting pan 4×4.
Dredge each macaroni and cheese bite as follows: First coat bite lightly with flour, then dip in eggs, then coat with bread crumbs.
Heat oil in 12-inch skillet over medium-high heat.
Cook about half of the bites at one time, frying bites for 1-1 ½ minutes per side.
Drain bites on paper towels. Serve immediately.