Refreshingly Delicious
INGREDIENTS
One Pot Stovetop Mac & Cheese:
- 2 ½ cups (568g) half and half
- 3 tablespoons salted butter
- 2 cups dry elbow macaroni
- 2 cups shredded cheese (I used cheddar and jack)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon mustard powder
Panko Breading:
- 1 cup (120g) all-purpose flour
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon onion powder
- 2 large eggs beaten
- 2 cups (180g) panko breadcrumbs
- Botticelli Frying Olive Oil for frying
Botticelli Tomato & Basil Sauce, for dipping
PREPARATION
In a large pot add the milk, butter, macaroni noodles, salt and spices. Bring to a gentle simmer then cook over low, stirring often, until the noodles are cooked through, about 15-18 minutes. Cooking on low ensures that the milk won’t get too hot and curdle.
Remove from heat and stir in the cheese until melted.
Spread the mac & cheese out into a casserole dish, cover with plastic and let cool in the fridge for 2 hours.
Using a cookie scoop, portion the macaroni out into balls and place on a parchment lined sheet pan.
Set up an assembly line: in a small bowl, whisk together the flour, salt, pepper, and onion powder.
In a separate small bowl, whisk together the eggs. And in a third small bowl, add the breadcrumbs.
Dip a macaroni ball into the flour mixture, shake off any excess, then dip it into the egg, let the excess drip off, and then coat it with the panko breadcrumbs.
Place back onto the parchment paper lined sheet pan. Repeat with the rest of the macaroni balls.
Place in the refrigerator until they're ready to fry.
Heat at least 2 inches of oil in a large, heavy-bottomed pot until a thermometer registers 350°F.
Working in batches, gently place 5-6 mac and cheese balls into the oil at a time and fry for 4-5 minutes per batch, until golden.
Remove with tongs and drain on a paper towel-lined. Repeat with remaining macaroni balls.
Serve on a plate with Tomato & Basil Sauce for dipping and enjoy!