INGREDIENTS
One Pot Stovetop Mac & Cheese:
- 2 ½ cups (568g) half and half
- 3 tablespoons salted butter
- 2 cups dry elbow macaroni
- 2 cups shredded cheese (I used cheddar and jack)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon mustard powder
Panko Breading:
- 1 cup (120g) all-purpose flour
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon onion powder
- 2 large eggs beaten
- 2 cups (180g) panko breadcrumbs
- Botticelli Frying Olive Oil for frying
- Botticelli Tomato & Basil Sauce, for dipping
PREPARATION
- In a large pot add the milk, butter, macaroni noodles, salt and spices. Bring to a gentle simmer then cook over low, stirring often, until the noodles are cooked through, about 15-18 minutes. Cooking on low ensures that the milk won’t get too hot and curdle.
- Remove from heat and stir in the cheese until melted.
- Spread the mac & cheese out into a casserole dish, cover with plastic and let cool in the fridge for 2 hours.
- Using a cookie scoop, portion the macaroni out into balls and place on a parchment lined sheet pan.
- Set up an assembly line: in a small bowl, whisk together the flour, salt, pepper, and onion powder.
- In a separate small bowl, whisk together the eggs. And in a third small bowl, add the breadcrumbs.
- Dip a macaroni ball into the flour mixture, shake off any excess, then dip it into the egg, let the excess drip off, and then coat it with the panko breadcrumbs.
- Place back onto the parchment paper lined sheet pan. Repeat with the rest of the macaroni balls.
- Place in the refrigerator until they're ready to fry.
- Heat at least 2 inches of oil in a large, heavy-bottomed pot until a thermometer registers 350°F.
- Working in batches, gently place 5-6 mac and cheese balls into the oil at a time and fry for 4-5 minutes per batch, until golden.
- Remove with tongs and drain on a paper towel-lined. Repeat with remaining macaroni balls.
- Serve on a plate with Tomato & Basil Sauce for dipping and enjoy!