Coat evenly in the breadcrumbs and place in the hot oil. Remove mac from the dishes and then cut into equal squares, or scoop into balls, about 2.5 inches.ĭip each ball in the milk/egg mixture and let drip for a second. Add breadcrumbs to another bowl then get the cold mac and cheese out of the fridge. Whisk the eggs and 2 tbsp of milk in a small bowl. Once ready to fry, preheat oil in a medium heavy pot to 350F. Spread the mac and cheese evenly into a 1.5’’ even layer. Mix well before pouring into 2 8x12’’ baking dishes lined with parchment paper. Once off the heat, fold in the shredded cheese in batches until evenly melted.Īdd the ham or peas to the pasta and then mix the cheese sauce over it. Let cook and slightly thicken for about 3 mins. Whisk the milk into the melted butter and flour, whisking often to prevent sticking. In a medium saucepan melt the butter, then sprinkle in the flour and paprika in small batches, whisking the whole time over medium heat for 2-3 minutes until foamy and slightly darkened. Cook the pasta in lightly salted water until al dente.
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