Kayla Mitchell, a Master Chef Junior contestant, shares her recipe for bacon mac and cheese bites.
Pasta:
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Coating:
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Directions:
1. Cook pasta according to package directions, but subtract 4 minutes from total cooking time. Drain, set aside.
2. In a saucepan, melt butter over medium heat. Stir in 2½ Tbs. flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in the cheeses, add a pinch each of salt, pepper, and paprika, and cook over low heat until cheese is melted and the sauce becomes a little thick. Remove from heat. Add pasta and stir. Pour into a large greased casserole dish.
3. Cover casserole and refrigerate for 6 hours.
4. Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
5. In a food processor, chop the bacon slices. Add the breadcrumbs, paprika, black pepper, salt, and garlic powder. Pulse the food processor until the breadcrumbs are well mixed. Place in a bowl. In another bowl, beat the eggs with the 3 Tbs. of milk. In a third bowl, add your flour and a pinch of salt and pepper.
6. Dunk each bite into a coating of flour, and then dredge it into the egg mixture. Then coat it with the breadcrumb mixture. Repeat again, first with flour, then egg, and then bread crumb mixture again. After each step, gently squeeze and tighten the macaroni bite before dreading it into the next bowl.
7. Heat vegetable oil and the reserved bacon oil, together in a deep fryer or large saucepan to 350°F.
8. Fry the macaroni and cheese bites in small batches until golden brown, 3-5 minutes. Drain on a plate lined with paper towels. Serve hot and enjoy!
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