Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups pork rinds, crushed
- 2 eggs, beaten
- Oil for frying
Special equipment needed:
- Large pot for boiling macaroni
- Medium saucepan for making cheese sauce
- Mixing bowls
- Baking sheet
- Deep fryer or large pot for frying
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, or until the sauce has thickened.
5. Add the cheddar cheese, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper to the saucepan. Stir until the cheese has melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until the macaroni is coated.
7. Spread the pork rinds out on a baking sheet.
8. Using a spoon or cookie scoop, form the mac and cheese mixture into small balls.
9. Dip each ball into the beaten eggs, then roll in the crushed pork rinds.
10. Heat the oil in a deep fryer or large pot to 375°F.
11. Fry the mac and cheese bites in batches for 2-3 minutes, or until golden brown.
12. Remove the bites from the oil and place on a paper towel-lined plate to drain excess oil.
13. Transfer the bites to a baking sheet and bake in the preheated oven for 5-7 minutes, or until heated through.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F
- Fryer or pot temperature: 375°F
Serving size:
- Makes approximately 24 bites
Nutritional information:
- Calories: 267 per serving
- Fat: 15g
- Carbohydrates: 18g
- Protein: 14g
Substitutions for ingredients:
- Pork rinds can be substituted with breadcrumbs or panko.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add diced bacon or ham to the mac and cheese mixture for extra flavor.
- Use different spices or seasonings to customize the flavor of the pork rind crust.
Tips and tricks:
- Make sure the mac and cheese mixture is chilled before forming into balls to prevent them from falling apart.
- Use a cookie scoop to ensure uniform-sized bites.
- Fry the bites in small batches to prevent overcrowding and uneven cooking.
Storage instructions:
- Store leftover bites in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the bites on a baking sheet and bake for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the bites on a platter with a side of dipping sauce.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad or vegetable for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Caesar salad
Troubleshooting advice:
- If the mac and cheese mixture is too dry, add a splash of milk to loosen it up.
- If the pork rind crust is not sticking to the bites, dip them in the beaten eggs again before rolling in the pork rinds.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the bites from absorbing too much oil.
Food history:
- Mac and cheese is a classic American comfort food that dates back to the 1800s.
Flavor profiles:
- Creamy, cheesy, smoky, and crunchy.
Serving suggestions:
- Serve as an appetizer or snack.
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Taste: Crispy, Cheesy, Savory, Tangy, Comforting