Season hot bars with additional salt and pepper. Heat several inches of oil in a deep-fryer to 350 degrees F.įry bars, a few at a time, for 3 to 4 minutes or until golden brown. Let bars rest in refrigerator the for 20 minutes to set crumbs Set up three bowls: in one, combine flour and cayenne beat eggs in the second bowl, and place bread crumbs in the third.ĭredge macaroni bars in flour, then egg, then bread crumbs, and place on a baking sheet. The next day, cut the casserole lengthwise down the middle, then across into 1-inch bars. Let cool completely, then cover and refrigerate overnight. Immediately fold in cooked macaroni and bacon, and season with salt and pepper. Sprinkle cheese evenly over macaroni, then sprinkle with bread crumb mixture. Topping: Melt the butter in a small saucepan over low heat stir in bread crumbs and remove from heat. Pour into a greased 2-quart rectangular baking dish. Remove the sauce from the heat and mix in all the cheese. Add cheese, salt, pepper, and hot sauce, and stir until cheese is melted. Sprinkle cheese evenly over macaroni, then sprinkle with bread crumb mixture.īake in a 350 degrees F oven for 30 minutes. Add the milk (Make sure not to wait too long, or else that butter might burn) and cook on medium heat for about 4 minutes until the sauce thickens. Melt the butter in a small saucepan over low heat stir in bread crumbs and remove from heat. It’s so easy to make, too Cook macaroni according to package instructions. Pour into a greased 2-quart rectangular baking dish. Wrapped in a crisp and tasty breading, this fried mac and cheese definitely comfort food at its finest. Add cheese, salt, pepper, and hot sauce, and stir until cheese is melted. Gradually stir about 1 cup milk mixture into beaten egg, then add egg mixture back to milk mixture in pot. Fry the sticks for 2-3 minutes or until golden brown, then drain on paper towels and sprinkle with salt. Dredge the sticks in the remaining 2 cups flour, then the egg, and then the bread crumbs. Cut the frozen mac ’n’ cheese into roughly 3-inch long sticks. Stir in milk, cream, onion, sausage, bay leaf, and paprika, and cook, stirring constantly, for about 5 minutes, until thickened. Heat the oil in a large pot until it reaches 325☏ (170☌). Add flour and mustard and whisk constantly for 5 minutes or until lightly browned. Melt butter in 6-quart pot over medium-high heat. Drain in a colander and rinse under running water until cooled slightly. Ease 3 or 4 pieces into the oil at a time and fry until golden brown, 1 to 1 1/2 minutes per side, flipping once. Set aside on a cooling rack for 5 minutes to set. Dip in the egg wash, then coat thoroughly with the breadcrumbs. Cook the pasta according to package instructions until al dente don’t overcook. Dredge each slab of mac and cheese in the flour and tap off as much excess powder as possible.
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