Subj : 7/14 Nat Mac & Cheese - 5
To : All
From : Dave Drum
Date : Sat Jul 13 2024 02:57 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Deep-Fried Mac & Cheese Shells
Categories: Pasta, Cheese, Dairy, Breads
Yield: 20 servings
2 c Uncooked small pasta shells
20 Uncooked jumbo pasta shells
2 tb Butter
16 oz Velveeta; diced
2 c Shredded cheddar cheese
1 c Heavy whipping cream
3/4 c Grated Parmesan cheese;
- divided
1 1/4 c Milk; divided
2 lg Eggs
2 c Panko bread crumbs
1/2 c A-P flour
Oil for deep-fat frying
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.
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.
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.
In an electric skillet or a deep fryer, heat oil to
375oF/190oC. 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.
Shirley Rickis, The Villages, Florida
Makes: 20 appetizers (2-1/2 cups dipping sauce)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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