MAC AND CHEESE
1 cup milk
5 teaspoons flour
1 cup sharp cheddar cheese
1 cup monterey jack cheese
2 teaspoons olive oil
¼ teaspoon salt, plus
1/8 teaspoon salt
1 ¾ cups cooked small elbow macaroni or regular size macaroni
1 egg, lightly beaten
1 cup milk
1 cup flour
1½ cups seasoned dry bread crumbs or plain breadcrumbs
¾ teaspoon salt
6-10 cups shortening or peanut oil or corn oil
1 teaspoon fresh parsley, minced
Place flour in a small sauce pan over medium low heat.
Whisk in milk till smooth, then add cheeses, olive oil and salt, stirring until cheese starts to melt.
Reduce heat to low, simmer 30 minutes.
Using whisk, stir sauce every few minutes to make sure the sauce becomes thick and smooth.
Now place the 3/4 cup uncooked macaroni in a pot of boiling water.
Boil for 10 minutes(8 minutes for small macaroni), or till tender.
You should have about 1 3/4 cups cooked macaroni.
When sauce is done cooking, reserve 2 tbs of the sauce for later.
Pour pasta into a medium bowl and pour in remaining cheese sauce.
Pour the mixture into an 8×8-inch pan that has been greased with oil.
Cover and chill in fridge.
When the macaroni and cheese is cold, slice into 16 squares(slicing down middle, then slicing those squares in half).
Put each square on a piece of wax paper, place in covered container, and freeze 2 hours.
When the mac and cheese has frozen solid, mix milk and egg in a bowl. In another bowl place flour.
In a third bowl, mix breadcrumbs and 3/4 teaspoons salt.
Heat the oil to 350°F.
Bread the mac and cheese one piece at a time,coating a piece with flour, then placing it in the egg and milk mixture, then coating it with breadcrumbs.
Place each piece back into the egg and milk, then in the breadcrumbs again.
Repeat this process with all of the pieces, then place on a large plate.
Let them sit about 15 minutes to defrost.
Fry 4 to 6 at a time in hot oil for 3 minutes or until golden brown (test the first one to make sure it is hot all the way through.
If it is cold inside, let the squares defrost a few more minutes).
Drain on paper towels a few minutes, then place on a serving platter.
Heat the remaining 2 tbs of cheese sauce for about 15 seconds (or until hot) in the microwave.
Drizzle the hot sauce over the mac and cheese squares.
Sprinkle parsley over the top and serve.