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Deep Fried Mac & Cheese




Source of Recipe


Tabasco


List of Ingredients




1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

2 cups whole milk

1 cup heavy cream

1/2 cup yellow onion, diced

1 bay leaf

1 andouille sausage (casing removed and diced)

1 teaspoon sweet paprika

1 large egg, beaten

12 ounces sharp white cheddar, shredded

1 teaspoon kosher salt

1 teaspoon black pepper

1 1/2 drops TABASCO brand Pepper Sauce

Topping:
3 tablespoons butter

1 cup Panko bread crumbs

4 ounces sharp white cheddar cheese, grated

Breading:
3 cups flour

2 tablespoons cayenne pepper

5 eggs, beaten

1 pound Panko bread crumbs



Recipe



Preheat oven to 350°F.

Cook pasta al dente. Don't overcook. Drain and cool under running water. Melt butter in 6-quart pot. Whisk in flour and mustard; whisk constantly for 5 minutes. Stir in milk, cream, TABASCO® Sauce, onion, paprika, andouille sausage and bay leaf. Simmer 10 minutes. Temper in the beaten egg. Stir in 12 ounces of shredded cheese, salt, pepper and stir until cheese is melted. Fold in macaroni. Pour into greased 2-quart rectangular casserole.

Melt butter in saucepan. Mix in 1 cup Panko bread crumbs. Sprinkle remaining 4ounces cheddar cheese over casserole; sprinkle casserole with bread crumb mixture.

Bake in oven for 30 minutes. Let cool then cover and place in refrigerator overnight.

The next day, cut casserole lengthwise down the middle, then across into 1-inch bars. Heat deep fryer to 350°F. Make three stations; one with 3 cups flour with 2 teaspoons cayenne mixed well, one with 5 beaten eggs and one with 1 pound Panko bread crumbs. Dredge bars in flour, then egg and then Panko bread crumbs. Work quickly; don't over handle. Let bars rest in refrigerator 20 minutes to set crumbs.

Fry bars, a few at a time, 3 to 4 minutes or until golden brown. Season hot bars with salt and pepper. Serve immediately.

Makes about 20 bars.