MAC AND CHEESE WEDGES RECIPES

MACARONI AND CHEESE WEDGES RECIPE - COOKEATSHARE

Macaroni And Cheese Wedges Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 12

Ingredients

2 Tbsp. unsalted butter
3 Tbsp. flour
1 quart lowfat milk
1 tsp salt Freshly grnd black pepper
1 pkt (1 lb.) penne or possibly gemelli pasta
3 c. shredded sharp Cheddar cheese
1/2 c. grated Parmesan cheese
1 tsp kosher salt
1 tsp grnd white pepper
3 Tbsp. unsalted butter
1 1/2 c. panko (Japanese bread crumbs) or possibly fresh bread crumbs
1/2 c. minced fresh parsley

Steps:

For the sauce: Heat butter in a large saucepan. Add in flour; cook 3 min, stirring occasionally. Whisk in lowfat milk. Heat to boil; simmer, stirring constantly, 5 min. Add in salt and black pepper to taste.Set aside; keep hot. Cook pasta in salted boiling water till al dente, about 7 min. Drain. Spread pasta on wax paper-lined cookie sheets. Cold 5 min. Fold Cheddar, 1/4 c. of the Parmesan cheese, salt and white pepper into the sauce. The cheese shouldn't fully heat. Mix pasta into cheese mix. Pack into a plastic-wrap-lined 8 inch-square baking pan. Refrigeratetill hard, 3 hrs or possibly overnight. Heat butter in a small skillet. Add in bread crumbs; toast till golden brown, 4 min. Mix with parsley and remaining Parmesan cheese. Pack onto the top of the macaroni. Cut macaroni and cheese into desired shapes, such as triangles. Serve at room temperature or possibly heat in microwave, 1 to 1 1/2 min on medium high, or possibly till melted and hot.

Nutrition Facts : ServingSize 2117 g, Calories 4924, FatContent 209.66 g, TransFatContent 0.0 g, SaturatedFatContent 126.08 g, CholesterolContent 601 g, SodiumContent 9188 g, CarbohydrateContent 531.47 g, FiberContent 23.9 g, SugarContent 75.48 g, ProteinContent 221.41 g

FRIED MAC AND CHEESE BALLS RECIPE | ALLRECIPES

Fried Mac and Cheese Balls Recipe | Allrecipes image

A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!

Provided by erinrhodes813

Categories Main Dishes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes

Total Time 7 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 24 pieces

Number Of Ingredients 16

Ingredients

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
¼ cup milk
1 cup shredded Cheddar cheese
¾ cup pimento cheese spread
1 cup shredded Italian cheese blend
2 cups Italian seasoned bread crumbs
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon white sugar
¼ teaspoon salt
1 pinch cayenne pepper, or to taste
4 eggs
3 tablespoons milk
4 cups peanut oil for frying, or as needed

Steps:

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Nutrition Facts : Calories 543.2 calories, CarbohydrateContent 42.1 g, CholesterolContent 146.5 mg, FatContent 32.3 g, FiberContent 2.2 g, ProteinContent 20.4 g, SaturatedFatContent 14 g, SodiumContent 1204 mg, SugarContent 6.9 g

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