Beas Mac And Cheese Croquettes Recipes

MAC 'N' CHEESE CROQUETTES

Steps:

• Roll macaroni and cheese into bit-sized balls.
• Dredge balls in flour seasoned with salt and pepper.
• Tap off excess flour and dip in eggs, then panko.
• Let balls sit for a few minutes to set crust.
• In a separate bowl, mix together mayo, garlic, and lemon juice to make aioli.
• Heat oil in pan until it reaches 375 degrees.
• Very carefully drop balls into hot oil and fry until golden brown.
• Drain on paper towels.
• Serve croquettes on platter with small bowl of aioli dipping sauce.

BEA'S MAC AND CHEESE CROQUETTES

Steps:

• Using a small ice cream scoop, scoop out portions of the mac and cheese from the casserole you made earlier. Roll them into bite-sized balls, about 1-1/2 inches in diameter, no larger than a golf ball. Dredge the balls in flour seasoned with salt and pepper. Shake or tap the excess flour off the balls. Dip the balls into the egg then into the Panko. Place balls on parchment-lined sheet pan and refrigerate while making your dipping sauce. Refrigeration will set the crust. About 20 minutes before serving, heat the oil in a sauce pan or deep fryer until it reaches 375 degrees F. CAREFULLY drop the balls into the hot oil and fry until golden brown. Do not crowd the pan/fryer or balls will brown unevenly. Drain on paper towels. Serve immediately with dipping sauce.

MAC AND CHEESE BALLS RECIPE BY TASTY

Steps:

• Boil water, add macaroni and cook until al dente
• Melt butter in a pan and mix 2 tsp flour into it.
• Add the milk gradually.
• Add both cheeses and cook until melted and the sauce is thick
• Season with salt and pepper.
• Add cooked macaroni and thoroughly cover.
• Refrigerate mixture for one hour.
• Take mixture out and form into balls on another plate.
• Refrigerate for 2 hours.
• Dip the solid balls in egg wash, then breadcrumbs.
• Fry in hot pan of oil until golden brown on both sides.
• Enjoy!

SPICY MACARONI & CHEESE CROQUETTES

Steps:

• Prepare Dinner in large saucepan as directed on package. Add shredded cheese, flour, Sriracha sauce and 1 egg; mix well. Spread onto foil-covered rimmed baking sheet. Refrigerate 20 min.
• Whisk remaining eggs and water until blended. Place bread crumbs in shallow bowl. Shape Dinner mixture into 32 (1-1/2-inch) balls. Roll, 1 at a time, in crumbs, then dip in eggs and roll in crumbs again. Return to prepared baking sheet. Discard any remaining eggs and bread crumbs.
• Heat oil in medium skillet on medium-high heat. Add croquettes, in batches; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from skillet with slotted spoon; drain on paper towels. Serve warm.

MINI MAC & CHEESE BITES

Steps:

• Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

"WORLD'S BEST" MACARONI & CHEESE

Steps:

• Preheat oven to 350; F. Set a large pot of water on high heat.
• Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
• The roux should be cooked and free of the flour flavor but still light in color.
• Gradually add milk, whisking briskly to maintain a smooth sauce.
• Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
• When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
• Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
• Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
• Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
• Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

BEST MAC 'N CHEESE EVER!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
• Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
• Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.