Toasty Mac & Cheese Rounds with Marinara Sauce

  • Preparation Time
    30 min.
  • Cooking Time
    35 min.
  • Serves

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.