Toasty Mac & Cheese Rounds with Marinara Sauce

Name: Southeastern Mills
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +

Recipe tags: gravy mix, advanced difficulty, lunch, deepfry

1 box	elbow macaroni noodles (16-ounce)
1½ cups	water
1½ cups	yellow corn meal
2 pkg	Southeastern Mills^® Mix
1½ cups	cool water
½ cup	Italian seasoned breadcrumbs
½ cup	pre-grated Parmesan cheese
⅓ cup	all-purpose flour
2 Tbsp	corn starch
	olive oil (enough for pan frying mac rounds, about 1-2 tablespoons per batch)
1 (24-ounce) jar	marinara sauce for dipping

1

In a large pot, add 4 quarts water; bring to a boil. Add macaroni cook until done, about 7-8 minutes, stirring occasionally. Drain well and place cooked macaroni back into pot; set aside.
2

Coat a 9x13x2 baking dish with cooking spray; set aside.
3

In a large saucepan add 1½ cups water and cornmeal; bring to a gentle boil, stirring occasionally.
4

Pour both packages of dry Cheese Sauce Mix into a medium bowl; gradually stir in 1½ cups cool water until cheese sauce is smooth. Add cheese-sauce mixture to saucepan of water-cornmeal mixture, stir continually until sauce begins to thicken, remove from heat.
5

Pour over cooked macaroni, stir to combine and place in prepared pan. Evenly spread and press macaroni with rubber spatula; let cool on counter top, about 15-20 minutes. Cover and place in refrigerator until cold and firm.
6

In a medium shallow bowl, combine breadcrumbs, Parmesan cheese, flour and cornstarch; set aside.
7

In a large non-stick skillet, add oil and heat over medium-high heat.
8

Using a 1-inch round cutter, cut cold mac and cheese rounds; press each side of round into coating mixture; shake off excess, before placing in heated oil. Pan fry until breading is light and crispy, about 2 minutes per side. Drain on paper towel.
9

Serve with warm marinara sauce.

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