So I did it again. I made sure to not sit and watch another important game for Cleveland, because if you haven’t heard me say it before, every time I watch a serious game – they lose. And well, it worked. The Tribe is going to the World Series, and for sports freaks like my husband and boys, I guess that is a big deal. You know me, I’d rather be in the kitchen whipping up some delicious treats to anyone willing to come over and smash with me.
That’s exactly what I did yesterday, I was set to make 3 new appetizers, and made it to 2. Which, while bouncing a teething 5 month old on my hip turned out to be quite the accomplishment.
Say Hi Maxi ….
Very rarely do we fry food around here – come to think of it, I only do it if I am making a killer app for a sporting game. You know those little triangles of mac and cheese goodness you can get at your local bar? I was determined to make them from scratch(ish), attempting to create a simple recipe that I would want to actually make again. This recipe is a cinch because you take a massive shortcut using boxed mac n’ cheese. This recipe … I did it. And folks, I killed it.
These mac and cheese bites turned out awesome — we topped each bite with jalapeno because who doesn’t love a bit of heat?
The best part about this recipe is that you can prep 90% of it the night before. I’m going to break this down for you SOooOo SIMPLY.
You will need:
3 boxes Annies Organic Mac and Cheese Aged Cheddar Shells
1 cup half + half
1 cup shredded cheddar cheese
1/2 cup sour cream
1 tsp garlic powder
pinch of pepper + salt
For breading : flour, 3 eggs, panko bread crumbs
As instructed on the box, cook 3 boxes of the mac n’ cheese. Drain the pasta, and set aside. In the same pot, on low heat, pour in the half + half, cheddar cheese and seasoning. Keep stirring until the cheese has melted, and then stir in the sour cream.
Add the pasta shells into the sauce, and stir until each noodle is coated and happy.
On a baking sheet covered with parchment paper, pour the mac n’ cheese in an even layer – pat down with your hands and place in the fridge until cooled completely. (2 hours)
You can cover with clear wrap and leave this in the fridge over night!
Once ready to cook, using a small circular cookie cutter, cut out your mac n’ cheese bites. Just like assembling a dredging station for breaded chicken, you will do the same for these ….
FLOUR (season with a bit of garlic powder s+p) ……. EGG ……. PANKO BREAD CRUMBS.
Dunk each bite in that order and set aside. Warm up 1/2 inch of vegetable oil in a skillet on medium heat. Place the bites in, and flip once bottom is golden brown. Once the top has a chance to brown, take out onto a paper towel lined baking sheet and sprinkle with kosher salt.
To serve : Place a few jalapeno on top for heat. Or keep some plain for the kiddos!
Your friends and family will stop going to the bars to watch the game and just roll to your house if you start making these! We polished off the night with these amazing mini chicken sandwiches which of course I want to tweek a bit. So keep an eye out for that recipe next week!
C’mon sports fans – whether you’re a tailgater, couch potato, or cook for the fans, make these and it’ll be a win for sure.