Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is not your ordinary appetizer! Make a fresh batch of macaroni and cheese or use leftovers. Either way, it's an appetizer that will have everyone talking.

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain.

    Advertisement
  • Meanwhile, melt butter in 2-quart saucepan over low heat. Stir in flour and salt. Cook over medium-low heat, stirring constantly, until mixture is bubbly.

  • Slowly whisk in milk into the flour mixture, whisking constantly, until sauce is smooth. Bring sauce to a boil; reduce to low heat and simmer for 1 minute.

  • Stir in the shredded Mac & Cheese blend. Continue to cook, while stirring, until cheese is melted.

  • Remove from heat and fold the pasta into the cheese sauce.

  • Spray 6-inch square baking pan with nonstick cooking spray. Spoon macaroni and cheese into pan; packing it down slightly. Refrigerate for at least 1 hour or until macaroni and cheese is completely cooled.

  • Place flour, eggs and breadcrumbs in three separate shallow bowls. Cut chilled macaroni and cheese into 16 pieces, cutting pan 4x

  • Dredge each macaroni and cheese bite as follows: First coat bite lightly with flour, then dip in eggs, then coat with bread crumbs.

  • Heat oil in 12-inch skillet over medium-high heat. Cook about half of the bites at one time, frying bites for 1-1 1/2 minutes per side.

  • Drain bites on paper towels. Serve immediately.

Advertisement