Introduction: 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
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!
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