Considering my jeans gave me some fastening challenges this morning and I could barely sit in this seat to type this recipe, I probably shouldn’t be typing this recipe.
But since it’s the holiday season and I want you all to enjoy some good and satisfying food never mind the calories, I’m going to be bad and post it anyways…and start my new campaign…..”No More Box Mac and Cheese in 2014!” [Read more...]
Well I’ve just declared this Mac and cheese Monday! You know how crazy me and the fam are about our Mac and Cheese, if not read here, well ain’t nothing change, and now I am very generously giving you the recipe that will blow your taste bud away, in a good way I mean, introducing my Grown-Man Mac and Cheese baby! This recipe has all that good stuff men like well at least the man in my life, garlic, onions, bacon and all that cheese. Chile keep your man or catch you one with this oh so good recipe…all you need is….
16 oz elbow macaroni
4 Slices of thick cut smoked bacon
½ chopped vadalia onion
1 small green pepper chopped
3 Tablespoons Butter
3 garlic cloves pressed
8 oz sharp cheddar cheese
4 oz shredded Gruyere
1 cup parmesan cheese
2 cups milk
2 cups heavy whipping cream
Cayenne Pepper
Salt
Now just……
Cook pasta to al-dente. Chop bacon slices into small bits and cook until fat is rendered and bacon is crispy, add your chopped onion and pepper, let them sweat out and get tender
Next add pressed garlic and let that cook and get mixed in with the other onions and peppers.
Now add butter and when it is done melting.
Add heavy cream and milk. Let that warm up while constantly mixing, now add your cheese (leave a little to the side to top the macaroni before popping it in oven) slowly mix your cheese in until it’s melted.
In small bowl whisk together the sour cream and egg yolks, add to cheese mix, and stir in. Salt to taste and instead of black pepper we’re using cayenne pepper, a good rounded teaspoon.
Pour elbow pasta in baking dish and pour cheese over top mix everything in well top with remaining shredded cheese and bake in oven for about 30 minutes or until cheesy top starts to brown.
These little treats make great use of leftover mac and cheese, which we rarely have but if you do I promise you won’t be disappointed with this recipe. My kids absolutely adore them, and the adults enjoy them just as much. They are bite sized which makes them fun and mess free, perfect for serving at a small party. I use Cheezit crackers for the dredge, which adds even more cheddar flavor and a delightful crunch.
Leftover Mac and cheese (Click here for Mac and Cheese Recipe)
2 Cup Cheezit crackers
2 Cup all purpose flour
½ Tablespoon garlic powder
2 eggs
1/3 Milk
Cooking oil
It’s best if your mac and cheese has been sitting in the fridge over night. Just easier to work with that way. Take a small ping-pong ball size of the cold mac and cheese and start forming little balls. Place on so wax paper and place in the freezer until frozen about 30 minutes, leave them until you are ready to cook.
To prepare your crunchy outside, using a food processor, put your crackers, flour and garlic powder in and pulse until it reaches a breadcrumbs like consistency.
To prepare your egg wash…..whisk egg, milk add salt and pepper.
Heat oil, make sure oil is hot! The cold macaroni balls will cool it down.
Take your frozen macaroni balls, dip in egg wash, then dredge in cracker flour mix and carefully put in hot oil. Repeat with the rest of the balls. Let cook in the hot oil for 5 minutes. Remove from oil and drain on paper towel lined plate.
If you like mac and cheese you will love these little delightful treats. I would love to hear from you tell me what you think of this recipe! Let me know how it goes!
Get every new post delivered to your Inbox
Join other followers