Ingredients with Measurements:
- 1 box of elbow macaroni (16 oz)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil
Special equipment needed:
- Large pot for boiling macaroni
- Medium saucepan for making cheese sauce
- Mixing bowls
- Whisk
- Spoon
- Frying pan
Step-by-step instructions:
1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes until mixture turns golden brown.
3. Gradually add milk, whisking constantly until mixture is smooth. Cook for 5-7 minutes until sauce thickens.
4. Add shredded cheddar cheese, salt, and black pepper. Stir until cheese is melted and sauce is smooth.
5. Add cooked macaroni to cheese sauce and stir until well combined. Let mixture cool for 10-15 minutes.
6. In a mixing bowl, beat eggs. In another mixing bowl, add panko breadcrumbs.
7. Using a spoon, scoop mac and cheese mixture and form into small balls. Dip each ball into beaten eggs, then coat with panko breadcrumbs.
8. Heat vegetable oil in a frying pan over medium heat. Fry mac and cheese balls until golden brown, about 2-3 minutes per side.
9. Remove fritters from pan and place on a paper towel-lined plate to drain excess oil.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 20 fritters
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 4g
Cholesterol: 40mg
Sodium: 300mg
Total carbohydrates: 16g
Dietary fiber: 1g
Total sugars: 1g
Protein: 6g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Whole milk can be substituted with skim milk or almond milk.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham to the mac and cheese mixture for added flavor.
- Substitute panko breadcrumbs with regular breadcrumbs or crushed crackers.
- Add chopped jalapenos or hot sauce to the mac and cheese mixture for a spicy kick.
Tips and tricks:
- Make sure the mac and cheese mixture is completely cooled before forming into balls to prevent them from falling apart.
- Use a cookie scoop to form uniform-sized balls.
- Double coat the fritters in the egg and breadcrumb mixture for a crispier texture.
Storage instructions:
Mac and cheese fritters can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place fritters on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve mac and cheese fritters on a platter with a side of dipping sauce.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Pair mac and cheese fritters with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic mashed potatoes
Troubleshooting advice:
If the mac and cheese mixture is too dry, add a splash of milk to loosen it up.
Food safety advice:
Make sure the oil is hot enough before frying the fritters to prevent them from becoming greasy.
Food history:
Mac and cheese is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
Creamy, cheesy, and crispy.
Serving suggestions:
Serve mac and cheese fritters as an appetizer or side dish.
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Taste: Creamy, Cheesy, Savory, Crispy, Comforting