FRIED MAC AND CHEESE SQUARES

White Sauce (Microwave Method) - 

https://paripoornapaksiddhi.blogspot.in/2015/01/white-sauce-microwave-method.html

FRIED MAC AND CHEESE SQUARES

INGREDIENTS

Macroni	2 cups
Butter	2 tbsp
Refined flour	2 tbsp
Milk hot	1 – 1 ½ cup
Salt	T.T.
Pepper pdr	T.T.
Nutmeg pdr	T.T.
Cheese grated	½ cup
Corn flour	2 – 3 tbsp
Bread crumbs	1 ½ - 2 cups
Oil	For deep frying

METHOD:

1.       Heat 2 – 3 litres of water till boiling.

2.       To it add 1 tsp salt and 1 tbsp oil.

3.       Add the macroni and stir. Allow it to cook till just cooked and tender.

4.       Drain off completely in a colander and refresh with water to stop the cooking process.

5.       Again drizzle over with a tbsp. of oil and toss. This will prevent them from sticking.

6.       In another sauce pan heat butter.

7.       When it starts to melt add in the refined flour.

8.       Using a whisk keep on whisking and stirring till the flour stops giving off its raw aroma and gets cooked.

9.       Slowly add in the milk in a slow steady stream and simultaneously with the other hand whisk the mix so that no lumps are formed.

10.   If required add in more milk but make sure you keep the sauce thick.

11.   Season it with salt, pepper and nutmeg pdr.

12.   Also add in the grated cheese and allow it to melt in completely.

13.   Add the macroni into the cheese sauce and mix it well. The mix needs to be thick with the sauce just coating the macroni.

14.   Allow the mac and cheese to cool.

15.   Take a square tray or a box would also do.

16.   Line the base of it with a light sprinkling of bread crumbs.

17.   Pour the cooled mac and cheese mix over it and spread evenly, flatten and smoothen the top.

18.   Cover on top with a little more breadcrumbs, seal with a lid and put it in the deep freeze to chill for 3 – 4 hours.

19.   When the mix hardens and gets rock solid, invert it over to remove the hardened mix onto your work counter.

20.   Cut it into squares or rectangles of the desired size.

21.   To the cornflour add water to create a slurry, not too thick not too thin but just coating. Season it with salt.

22.   Dip the cut pieces into the slurry, roll them in breadcrumbs.

23.   Make sure you press and tightly pack the bread crumbs over. Tap to remove any excess crumbs.

24.   Heat oil for deep frying,

25.   Gently slide in the pieces into oil and fry them for a few seconds till they are golden brown on the outside.

26.   Remove on to absorbent paper.

27.   Serve them hot with ketchup or any dipping sauce of your choice.

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