Toasty Mac and Cheese Rounds with Marinara Sauce
Recipe tags: gravy mix, advanced difficulty, lunch, deepfry
|1 box||elbow macaroni noodles (16-ounce)|
|1½ cups||yellow corn meal|
|2 pkg||Southeastern Mills® Cheddar Cheese Sauce 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|
In a large pot, add 4 quarts water; bring to a boil. Add macaroni cook until done, about 7-8 minutes, stir occasionally. Drain well and place cooked macaroni back into pot; set aside.
Coat a 9x13x2 baking dish with cooking spray; set aside.
In a large saucepan add 1½ cups water and corn meal; bring to a gentle boil, stirring occasionally.
Pour both packages of dry Cheese Sauce Mix into a medium bowl; gradually stirring in 1½ cups cool water until cheese sauce is smooth. Add cheese-sauce mixture to saucepan of water-corn meal mixture, stir continually until sauce begins to thicken, remove from heat.
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.
In a medium shallow bowl, combine breadcrumbs, Parmesan cheese, flour and corn starch; set aside.
In a large non-stick skillet, add oil and heat over medium-high heat.
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.
Serve with warm marinara sauce.