Deep-Fried Mac & Cheese Shells
“I created this deep-friend mac and cheese recipe for my husband, who loves mac and cheese. He describes this recipe as ‘unbelievably delicious’ because of the crispy deep-fried coating and the creamy richness on the inside.” —Shirley Rickis, Lady Lake, Florida
| Servings | Prep Time | Cook Time |
| 20appetizers (2-1/2 cups dipping sauce) | 45minutes | 15minutes |
| Servings | Prep Time |
| 20appetizers (2-1/2 cups dipping sauce) | 45minutes |
| Cook Time |
| 15minutes |
Ingredients
- 2 cups uncooked small pasta shells
- 20 uncooked jumbo pasta shells
- 2 tbsp butter
- 1 package Velveeta cubed, 16 ounces
- 2 cups shredded Cheddar cheese
- 1 cup heavy whipping cream
- 3/4 cup grated Parmesan cheese divided
- 1-1/4 cups 2% milk divided
- 2 large eggs
- 2 cups panko bread crumbs
- 1/2 cup all-purpose flour
- Oil for deep-fat frying
Portions: appetizers (2-1/2 cups dipping sauce)
Units:
|
Ingredients
Portions: appetizers (2-1/2 cups dipping sauce)
Units:
|
Instructions
- Cook pastas separately according to package directions for al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook and stir over low heat until blended. Remove from heat.
- In another large saucepan, combine small pasta shells and half of the cheese mixture; set aside. For dipping sauce, stir 1 cup milk into remaining cheese mixture; keep warm.
- In a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix bread crumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with scant 1/4 cup pasta mixture. Dip in flour to coat all sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere.
- In an electric skillet or a deep fryer, heat oil to 375°. Fry shells, a few at a time, 1-2 minutes on each side or until dark golden brown. Drain on paper towels. Serve with dipping sauce.
Recipe Notes
Test Kitchen Tips
- Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavour becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavour, even to humble favourites like mac ’n’ cheese.
- In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
Nutrition Facts
1 appetizer with 2 tablespoons dipping sauce: 340 calories, 23g fat (10g saturated fat), 72mg cholesterol, 451mg sodium, 21g carbohydrate (3g sugars, 1g fibre), 12g protein.
