Mac and Cheese spooned into small portions, refrigerated coated with slurry and breadcrumbs and deep fried.
MAC AND CHEESE POPPERS
Ingredients
1 cup boiled macaroni
½ cup grated processed cheese
½ cup grated red cheddar cheese
1 tablespoon butter
1 tablespoon refined flour (maida)
1 cup milk
Crushed black peppercorns to taste
Salt to taste
1 teaspoon chopped fresh parsley
Oil for deep-frying
Refined flour (maida) slurry as required
Dried breadcrumbs for coating
Method
1. Line a baking tray with an aluminium foil.
2. Heat butter in a non-stick pan. Add flour and sauté well making sure it doesn’t turn brown.
3. Add milk and mix well till the sauce thickens. Lower heat and simmer for 5 minutes.
4. Add processed cheese and cheddar cheese and mix till the cheese melts.
5. Add macaroni and mix. Add crushed peppercorns, salt and parsley, mix well and cook for a minute.
6. Spoon out macaroni portions on lined tray and refrigerate for 10-15 minutes.
7. Heat sufficient oil in a kadai.
8. Dip macaroni portions in slurry and coat with breadcrumbs. Repeat the process once.
9. Deep-fry the poppers in hot oil till golden brown and crisp. Drain on absorbent paper.
10. Serve hot tomato ketchup.
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