Ingredients
- 16 oz Good Culture Simply Cottage Cheese 2%
- 3.5 cup cheddar cheese (shredded), divided
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon ground mustard
- 1 tablespoon butter, ghee or oil
- 1 tablespoon flour (can use gluten free 1-for-1)
- ⅔ cup milk
- 12 oz elbow pasta
- Coating
- ¼ cup all purpose flour (can use gluten free 1-for-1)
- 1 teaspoon garlic powder, divided
- ¾ teaspoon salt, divided
- Pinch cayenne pepper
- 3 large eggs, beaten
- 1.5 cups panko breadcrumbs
Instructions
Bring a pot of water to a boil for the pasta.
In a large skillet over medium heat, melt 1 tablespoon butter. Add 1 tablespoon all purpose flour and stir to combine. Add ⅔ cups of milk and whisk until the mixture starts to thicken.
Add 16 oz cottage cheese, ¾ teaspoon salt, ½ teaspoon garlic powder and ⅛ teaspoon ground mustard. Stir well.
Add 2.5 cups of shredded cheddar cheese and cook over medium heat until the cheese melts. Turn to low heat, stirring occasionally while the pasta cooks (this needs to cook at least 10 minutes to thicken).
When the water is boiling, salt the water, add the pasta and cook 1 minute less than the directions on the box indicate. Drain the pasta, add pasta directly to the skillet with the cheese sauce and stir well to combine.
Allow the mixture to cool then add in 1 cup shredded cheddar and stir well. Transfer to an airtight container and store in the fridge 3-4 hours (or overnight).
When ready to cook:
Make your breading station: In one bowl, whisk 3 eggs together, in a second bowl, add 1.5 cups panko bread crumbs, ½ teaspoon salt and ½ teaspoon garlic powder, and in the last bowl add ¼ cup all purpose flour, ¼ teaspoon salt, ½ teaspoon garlic powder and a pinch of cayenne pepper, stir together.
Form the Mac and Cheese Bites: Remove the chilled mac and cheese mixture from the fridge. Use a knife to run around the edge of the container and lift until the mac and cheese comes loose from the container. Flip it upside down and cut the mac and cheese into squares (about 1 inch squares).
**Place half the mac and cheese bites in the fridge while you coat the other half. They will start to fall apart as they warm up.**
Dredge the bites: Dip each bite into the seasoned flour, shake off excess flour then transfer to the whisked eggs. Finally roll it in the panko breadcrumb mixture until fully coated. Place this batch in the freezer while you coat the next batch. Store them both in the freezer until the oil is hot.
Cook and serve: Add about 1 cup of oil (I used avocado oil) to a heavy bottom pot with tall sides. Heat the oil over medium heat for about 3 minutes. Using tongs, place the mac and cheese bites (6-7 at a time) and cook 2-3 minutes, flipping as you see the bottom start to brown. This process will go quickly. Transfer to a paper towel lined plate. Repeat until all the mac and cheese bites have been fried. Sprinkle with flaky salt and serve hot.