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Mac and cheese poppers
A tasty, cheesy game day snack made with mozzarella, Parmesan and macaroni pasta. Touchdown!
SERVES
4
TO
6
Ingredients
- 500 millilitres milk
- 1 litre 10% cream
- 1/4 pound butter
- 3/4 cup flour
- 1/2 cup caramelized onions
- 1 tablespoon chopped garlic
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco
- Salt and pepper, to taste
- 2 pounds shredded mozzarella
- 1 pound Parmesan cheese
- 2 bags small-cut macaroni
Breading
- 6 eggs
- 1 cup milk
- 1/2 pound flour
- 2 brown breadcrumbs
Directions
- Cook the pasta in salted water.
- Make the cream sauce first, in a pot melt the butter and add the flour cooking it for three minutes without browning the flour.
- Add the milk and whisk it well to get the lumps out let it cook for two minutes and add the cream and season.
- Add all the ingredients to the sauce but only add half the cheese.
- Add the cooked pasta and the reserved cheese to sauce.
- Line a deep pan with parchment paper and let the pasta set overnight.
- Cut the Mac and cheese it one-inch cubes freeze for 30 minutes and bread and freeze till your ready to eat them.
