Mac & Cheese Tots

By MarieR

Move over potatoes. There's a new star in town (and we can't get enough).

Ingredients

• MAKES 64
• 3 cups Classic Mac, prepared through step 3 (recipe on page 93)
• 1 large egg yolk, lightly beaten Vi teaspoon paprika
• 5 slices bacon Vi cup mayonnaise
• 2 tablespoons Creole mustard
• % teaspoon ground black pepper
• Canola oil, for frying
• % cups cornstarch, divided, plus more
• 1 cup panko (Japanese bread crumbs)for dusting

Details

Adapted from

Preparation

Step 1

1. Line an 8-inch square baking dish with parchment paper, letting excess extend over sides of pan; spray with cooking spray.
2. In a medium bowl, add Classic Mac. Stir in egg yolk and paprika. Transfer to prepared pan, spreading in an even layer. Cover with a piece of plastic wrap, pressing wrap directly onto surface. Refrigerate overnight.
3. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 2 tablespoons drippings. Coarsely chop bacon.
4. In a medium bowl, whisk together reserved drippings, mayonnaise, mustard, and pepper. Stir in chopped bacon.
5. In a Dutch oven, pour oil to a depth of
3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
6. Using parchment as handles, lift prepared mac and cheese out of pan. Dust top with 2 tablespoons cornstarch. Using a knife dusted with cornstarch, cut mac and cheese mixture into 1-inch squares, sprinkling with additional cornstarch to prevent sticking, if needed.
7. In a shallow bowl, toss together bread crumbs and remaining cornstarch. Working in batches, toss mac and cheese squares in bread crumb mixture. Fry until golden brown, about 2 minutes. Let drain on paper towels. Serve with bacon dipping sauce.