Mexi Mac 'n' Cheese Bites
Preparation Time: 45 minutes
Cook Time: 30 minutes
500 ml (2 cups) elbow macaroni
125 ml (1/2 cup) each milk and 35 per cent whipping cream
30 ml (2 tbsp) unsalted butter
30 ml (2 tbsp) all-purpose flour
1 pkg (250 g) sharp cold-pack cheddar cheese product (such as Imperial Cheese), cubed
300 ml (1 1/4 cups) cheddar cheese, shredded
1 plum tomato, diced
1 jalapeno, finely diced (seeded, if desired)
15 ml (1 tbsp) drained pickled jalapeno, finely diced
Vegetable oil, as required for frying
375 ml (1 1/2 cups) cornflake crumbs (from 925 ml/3 3/4 cups cornflakes cereal)
175 ml (3/4 cup) Parmesan cheese, finely grated
75 ml (1/3 cup) cornmeal
2 ml (1/2 tsp) dried basil
125 ml (1/2 cup) all-purpose flour
In a pot of boiling salted water, cook macaroni for 5 minutes or until tender but firm. Drain. Set aside.
Warm milk with cream in microwave. Meanwhile, in a medium saucepan, melt butter over medium heat; add flour and cook, stirring, for 1 minute. Gradually add warmed milk mixture, whisking constantly. Cook, stirring frequently, for 2 to 3 minutes or until thickened. Stir in cheeses until melted.
Remove from heat. Stir in macaroni, tomato and jalapenos. Spread on parchment paper-lined baking sheet. Cover and refrigerate until cool and firm enough to form into balls, about 1 hour.
Coating: In a shallow dish, stir together cornflake crumbs, Parmesan, cornmeal and basil. In another shallow dish, place flour. In a third shallow dish, whisk eggs.
Form macaroni mixture by the heaping tablespoon (15 ml) to make 36 balls. Coat in flour, shaking off excess; coat in egg, then cornflake mixture, turning to coat all over. Place on baking sheet and refrigerate.
Into a large shallow saucepan, pour enough vegetable oil to come 5 cm (2 inches) up side of pan. Heat over medium to medium-high heat until temperature on deep-fry thermometer reads 190 C (375 F). In batches, fry macaroni bites for 2 to 3 minutes, turning once, or until golden. Skim off any floating crumbs between batches. Drain on cooling rack or on paper towel.
(Make-ahead: Fry and cool completely. Wrap and refrigerate up to 24 hours before serving. Reheat in 180 C/350 F oven until crispy.)
Makes 18 servings.
Source: Cyra Belbin of Halifax.