Stirring often until completely dried out. Garnish with chives and serve immediately with marinara sauce.ĥ-6 slices of stale bread (~2 cups once blended)īlend in a food processor until the crumbs are as small as they can be (make sure you have at least 2 cups)īake on a baking sheet at 275☏ (135☌) for 20 to 30 minutes. Transfer to a wire rack or paper-towel-lined plate for the oil to drip off. Working in batches, add balls to the Dutch oven or pot until golden brown and crispy. Mix the breadcrumbs, salt, thyme, and fresh black pepper in another shallow bowl.ĭip each ball into the flour, then panko mixture, making sure to coat the entire ball. Using your hands or a cookie scooper, roll the mac and cheese into 1 ½ inch balls, making ~12. To shallow fry, add about half a cup of oil in the dutch oven. Don’t go over that or you could burn your house down :). To deep fry, add enough oil to fill about half of the dutch oven. Heat vegetable oil in a large Dutch oven over medium high heat until it reaches ~350☏ (176☌) Refrigerate the mac and cheese until firm, 3-4 hours

Marinara sauce (homemade recipe below **) Vegetable oil (or any type of high heat frying oil like grapeseed or canola)Ģ cups panko breadcrumbs or homemade breadcrumbs* (you may need more)ġ ½ - 2 tbsp fresh thyme, chopped (optional) Then fold in the cheese, cream cheese, and mix until homogeneousĪdd mustard, cayenne (optional), and season with salt/pepper.Īdd the cooked pasta in with mornay sauce and there you have it – Mac and Cheese! Optional method – Add the shredded cheese and cream cheese into a heatproof bowl and pour the béchamel through a fine-mesh strainer into the bowl. Turn to the heat to low and fold in the shredded cheese and cream cheese to the bechamel and mix until fully homogenous. Whisk rigorously, over medium-high heat, until it comes to a small simmer and reaches a thick consistency (a little thicker than heavy cream).

Waiting until this moment helps prevent clumping.Īdd 4 tbsp of flour and whisk into a thick paste until the raw flour smell is gone. In a small saucepan, melt 4 tbsp of butter for 2-3 minutes over medium heat, stirring frequently, or until it stops spattering (right before browning). Shred all of your chosen cheese (unless pre-shredded) 2 lbs vegan cheese (the combination of Daiya cheddar, mozzarella, and ½ cup of vegan cream cheese worked really great, but feel free to experiment!)Ĭook the pasta of your choice in a large pot, just until al dente, making sure the water is as salty as the ocean (thank you Samin Nosrat!).

Derek's in Trouble by Mac Black