Monday, May 25, 2015: Mac & Cheese Fritters and Yogurt Dipping Sauce by Chef Gio Osso
Mac & Cheese Fritters
1 qt heavy cream
1 cup cream cheese
2 cups shredded cheddar
6 oz/ 1 package Laughing Cow creamy white cheddar
1 T grated parm
1 t salt
1 lb elbow macaroni or pasta of your choice
Scald heavy cream in the sauce pot and turn off. Stir in cheeses one at a time until completely melted and sauce thickens. Season with salt and set aside. Cook pasta to manufacturer's directions and strain. Add 3 cups of the cheese sauce to the macaroni's and place in a Pyrex dish and in to the refrigerator until completely cooled.
For the fritters, set yourself up with a standard breading station of flour, then eggs, and lastly bread crumb. Using a small ice cream scoop, scoop the mac & cheese into a ball and then sip into flour, egg breadcrumbs in that order. Fry in a pan using a neutral oil such as canola until golden. Serve with either ranch dressing or the remaining cheese sauce.