BIG SHELL-LITTLE SHELL-FRIED MAC AND CHEESE

*Like eating creamy Mac and Cheese with a crispy topping all in one scrumptious cheesy bite!

                                                     My husband gave it 10 stars!

Serves 5 [20 Big Mac pieces]              Complete time to prepare-under 1 hour                    Rating-10 stars**********

2 cups uncooked medium shell pasta

20 jumbo shell pasta [half of a 12 oz box]

2 tablespoons margarine

1 lb. [16 oz] processed prepared cheese product [such as Velvetta]

1 cup heavy cream

2 cups sharp shredded cheddar cheese

¾ cup grated Parmesan cheese

¾ cup milk

1cup flour

4 Eggs

2 cups panko breadcrumbs

4-6 cups canola oil to fill fryer

• In 2 separate medium size pots, boil 4-6 quarts of water each to a full boil.

• Add Jumbo shells in one and medium shells in the other. Turn to medium high and boil 9 minutes. Drain each pot.

• In a medium saucepan, add margarine and melt over low. Cut the cheese product in chunks [to melt quicker] and place in saucepan. Add the heavy cream, cheddar cheese, and 1/4 cup of the Parmesan. Simmer on low heat constantly till blended. Take off the burner.

• In a medium size bowl, add the cooked smaller mac and add half of the cheese mixture. Stir to mix. Set aside. To the remaining cheese mixture in pan, add ¼ cup of the milk and stir well. Set this aside, keeping warm for the dipping sauce.

• In 3 soup size bowls prepare the breading mixes. In bowl #1, add the flour. In bowl #2, beat the eggs with the remaining ½ cup milk. In bowl #3, mix the panko breadcrumbs with the remaining ¼ cup Parmesan cheese.

• Fill each large shell with a spoonful of the medium mac and cheese mixture, till all 20 are filled.

• Dip each completed shell , first in the flour, then in the egg mixture and last in the panko mixture.

• Heat the deep fryer with the oil to 365 F. Cook the completed shells in the hot oil [about 2 minutes] till golden brown and crispy. Drain on rack.

• Serve on plate with the cheese dipping sauce. UNBELIEVABLY DELICIOUS!