BREADED MACARONI AND CHEESE STICKS

By porklion

Ingredients

• 5 oz macaroni
• 3 oz butter
• 1 ⁄3 cup all purpose flour
• 11 ⁄2 cups milk
• 3 oz Gruyere cheese, grated
• 4 oz sharp cheddar cheese, grated
• 2 oz Parmesan cheese, grated
• pinch of cayenne pepper
• 1 tablespoon Dijon mustard
• sea salt and black pepper, to taste
• 2 eggs, beaten
• 2 tablespoons milk
• 3 cups panko breadcrumbs
• vegetable oil, for deep-frying

Details

Servings 4
Adapted from sweetpaulmag.com

Preparation

Step 1

Cook macaroni in a saucepan of boiled salted water and drain.

Melt butter in a saucepan, add flour, and cook, stirring for 1 minute or until mixture bubbles.

Remove from heat and gradually add milk, stirring until smooth.

Cook, stirring often, over a medium heat until sauce boils and thickens.

Add cheeses, cayenne, mustard, and salt and pepper to taste.

Reduce heat and cook a further 3 minutes.

Add macaroni and mix until well combined.

Allow to cool completely, then cover with plastic wrap and refrigerate over night.

Remove the slab of macaroni cheese onto a chopping board. Cut into sticks of varying sizes, about 2”–3” long and 1⁄2” thick.

Place sticks onto a tray covered in parchment paper and freeze for 30 minutes or until firm to touch.

Combine eggs and milk in a bowl and place breadcrumbs onto a plate or tray.

Working in batches, dip sticks in egg mix, then toss in breadcrumbs until well coated.

Place onto a tray and refrigerate for 15 minutes.

Heat oil in a deep fryer or heavy based medium saucepan to 350°F.

Working in batches, deep fry sticks until just golden. This will take about 1 minute.

Serve immediately with homemade ketchup and sea salt.