In a separate bowl, whisk together the large eggs and milk until combined. In one large bowl, whisk together the bread crumbs, paprika, chili powder, ground black pepper, salt, and cayenne. When you’re ready to fry, take a tablespoon or two of the mac and cheese and roll it into a ball. Allow macaroni and cheese to cool until room temperature, then transfer to a bowl to cover and store in the fridge for 1 hour to overnight. Remove the pan from the heat and fold in the drained macaroni. Cook this mixture for 2-3 minutes or until the cream begins to thicken.Īdd in the cheeses and salt and pepper and stir until the cheese is completely melted. Slowly whisk in the milk until the roux is incorporated. Whisk in the flour and allow to cook for just a minute. In a medium sauce pan, melt the butter over medium-high heat.
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