Deep-Fried Mac & Cheese Shells
TOTAL TIME: Prep: 45 min. Cook: 15 min.
YIELD: 20 appetizers (2-1/2 cups dipping sauce).
I created this deep fried mac and cheese recipe for my husband. He describes this recipe as unbelievably delicious because of the crispy deep-fried coating on the outside and the creamy richness on the inside. —Shirley Rickis, The Villages, Florida
Ingredients
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2 cups uncooked small pasta shells
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20 uncooked jumbo pasta shells
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2 tablespoons butter
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1 package (16 ounces) Velveeta, cubed
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2 cups shredded cheddar cheese
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1 cup heavy whipping cream
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3/4 cup grated Parmesan cheese, divided
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1-1/4 cups 2% milk, divided
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2 large eggs
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2 cups panko bread crumbs
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1/2 cup all-purpose flour
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Oil for deep-fat frying
Directions
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1.
Cook pastas separately according to their package directions for al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook and stir over low heat until blended. Remove from heat.
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2.
In another large saucepan, combine small pasta shells and half the cheese mixture; set aside. For dipping sauce, stir 1 cup milk into remaining cheese mixture; keep warm.
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3.
In a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix bread crumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with scant 1/4 cup pasta mixture. Dip in flour to coat all sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere.
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4.
In an electric skillet or a deep fryer, heat oil to 375°. Fry shells, a few at a time, 1-2 minutes on each side or until dark golden brown. Drain on paper towels. Serve with dipping sauce.
Nutrition Facts
1 appetizer with 2 tablespoons dipping sauce: 340 calories, 23g fat (10g saturated fat), 72mg cholesterol, 451mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 12g protein.
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