Dip each into egg wash, then coat with crumbs. Remove frozen macaroni from parchment and cut into small squares or triangles. In a separate plate or large shallow bowl, combine crumbs, salt, and garlic. Combine egg and milk in shallow dipping bowl. Get the creamier elbow-shaped version in the similar-looking box, or even better spring for the "deluxe" version with the pourable cheese sauce. Cover and place in freezer for 2 hours or more, until needed. ![]() For this recipe, you'll want to go low culture for most of the ingredients: 1 package of Kraft Macaroni and Cheese elbow macaroni Panko bread crumbs 3-4 eggs 1 teaspoon nutmeg (1/2 if you are worried about over-spicing or using freshly ground nutmeg) Dry spices (optional) 1/2 cup flour 1 muffin tin Vegetable oil (preferably peanut oil) I don't recommend the classic tube-shaped original Kraft mac and cheese. You could use an organic wheat elbow pasta and make the mac and cheese from scratch, but that's not you, is it? Besides, it's a waste of good ingredients. It's an extremely inexpensive dish, and one that is probably easier to make than you think. ![]() ![]() While it's not something you'd want to do all the time, if you have a hankerin' for deep frying or are attending a party where insanely rich foods are admired or worshipped, deep-fried mac and cheese may be for you. 1 recipe The Ladys cheesy mac prepared, chilled in the refrigerator overnight, cut into 15 bite-sized squares, recipe follows.
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