Deep-Fried Mac & Cheese Shells

Name: Deep-Fried Mac & Cheese Shells
Ingredients: 2 cups uncooked small pasta shells; 20 uncooked jumbo pasta shells; 2 tablespoons butter; 1 package (16 ounces) Velveeta, cubed; 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 (Japanese) bread crumbs; 1/2 cup all-purpose flour; Oil for deep-fat frying

12 ingredients

4 steps

Ingredients

2 cups uncooked small pasta shells
20 uncooked jumbo pasta shells
2 tablespoons butter
1 package (16 ounces) Velveeta, cubed
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 (Japanese) bread crumbs
1/2 cup all-purpose flour
Oil for deep-fat frying

Directions

1

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.
2

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.
3

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.
4

In an electric skillet or 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.

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