Mac & Cheese Bites
Ingredients:
leftover Mac & Cheese (see recipe below)
1 egg
1 tbsp cold water
1/4 cup flour
salt & pepper
oil for frying
leftover Mac & Cheese (see recipe below)
1 egg
1 tbsp cold water
1/4 cup flour
salt & pepper
oil for frying
Notes: I had about 1 1/2 cups of leftover Mac n Cheese and was able to make about one dozen Bites. You must use leftover Mac n Cheese so that the bites will hold their shape. You may like to add other seasonings to the batter, like cayenne pepper, garlic or hot sauce. Consider serving with Ranch Dressing, Cajun Mustard or Hot Sauce.
Directions:
Make the bites. Portion leftover macaroni and cheese into tablespoon sized “bites” on a baking sheet. Place sheet in the freezer while oil is heating.
Make the bites. Portion leftover macaroni and cheese into tablespoon sized “bites” on a baking sheet. Place sheet in the freezer while oil is heating.
Make the batter. In a bowl combine egg, water and flour. Add other seasonings if desired. Beat until smooth and the consistency of pancake batter. Dip chilled mac n cheese balls into batter and coat.
Fry Mac n Cheese Bites till golden and crisp. Drain on paper towels. Season with sea salt (or other spices, herbs).
Serve piping hot with or without dipping sauces.
Macaroni & Cheese
Ingredients for Stove Top Mac n Cheese:
3 cups shredded cheese
3 cups macaroni
4 cups milk
1 tbsp butter
2 tbsp olive oil
2 tbsp flour
1 tsp soy sauce (optional)
3 cups shredded cheese
3 cups macaroni
4 cups milk
1 tbsp butter
2 tbsp olive oil
2 tbsp flour
1 tsp soy sauce (optional)
NOTES:
Makes 4-6 entree or 6-8 side servings. Makes amazing leftovers. I like large elbow macaroni, use a shape you like best. Try different cheeses. Cheddar, Pecorino Romano, Mozzarella, Parmesan, Gouda, Pepper Jack – whatever you like. I usually use fat free milk and finish with a little half-n-half for richness, before serving. Consider replacing 1 cup milk with buttermilk. Use 3 cups milk, then stir in 1 cup buttermilk 2-3 minutes before end cooking time. Why the soy sauce? My attempt at umami, I guess.
Makes 4-6 entree or 6-8 side servings. Makes amazing leftovers. I like large elbow macaroni, use a shape you like best. Try different cheeses. Cheddar, Pecorino Romano, Mozzarella, Parmesan, Gouda, Pepper Jack – whatever you like. I usually use fat free milk and finish with a little half-n-half for richness, before serving. Consider replacing 1 cup milk with buttermilk. Use 3 cups milk, then stir in 1 cup buttermilk 2-3 minutes before end cooking time. Why the soy sauce? My attempt at umami, I guess.
DIRECTIONS:
In a large pot or tall sided pan, heat butter and olive oil. Add flour to make a roux. Cook roux until golden. Stir in milk and add shredded cheese. Continue stirring over medium heat until cheese has melted. Add soy sauce. Do not boil. Add uncooked macaroni to mixture. Stir to coat and cover. Cook over medium-medium-low heat until macaroni is tender and liquid has been absorbed, about 15 minutes. Add more liquid if needed and bring to temperature.
In a large pot or tall sided pan, heat butter and olive oil. Add flour to make a roux. Cook roux until golden. Stir in milk and add shredded cheese. Continue stirring over medium heat until cheese has melted. Add soy sauce. Do not boil. Add uncooked macaroni to mixture. Stir to coat and cover. Cook over medium-medium-low heat until macaroni is tender and liquid has been absorbed, about 15 minutes. Add more liquid if needed and bring to temperature.
Serve as is or top with shredded cheese and broil until top is crispy and golden. Serve piping hot. Makes 4-6 entree or 6-8 side servings.