Fried Mac n Cheese
QimiQ Benefits
- Binds with fluid - no separation of ingredients
- Bake stable
- Full creamy taste with less fat and cholesterol
- Longer presentation times without loss of quality
- Sauce can be mixed cold, no cooking required
- Bake stable
- Binds with fluid - no separation of ingredients
- Quick and easy preparation
Minutes
15
Difficulty
easy
Ingredients
For 10 portions
100g
QimiQ Cream Base
100g
QimiQ Classic, unchilled
250g
Pistol Point Cheddar, grated
120g
Sour cream 20 % fat
90g
Whole egg(s)
g
Salt, to taste
g
Black pepper, freshly ground
340g
Macaroni, cooked firm to the bite
To dredge
200g
All purpose flour
10g
Salt
4g
White pepper, freshly ground
120g
Egg(s), whipped
20g
QimiQ Cream Base
500g
Bread crumbs
For the tomato honey mayonnaise
200g
Tomato paste
50g
Tomato ketchup
100g
Mayonnaise, 40% fat
50g
QimiQ Classic
100g
Honey
25g
Soya sauce
Preparation
- Preheat the oven to 350° F/175° C.
- Burr mix the QimiQ Sauce Base and QimiQ Classic with grated Pistol Point Cheddar, sour cream and eggs, season to taste. Pour the mix over drained pasta and stir.
- Place the mixture in a greased baking pan and cook covered for 20 minutes, cool and set overnight.
- Unmold and cut into desired shape.
- For the dredge: Season the flour with salt and pepper. Whisk the eggs with the QimiQ Sauce Base. Grind the Panko to a medium grind in a food processor.
- Toss the Mac n Cheese in seasoned flour, dredge and finish with Panko breadcrumbs. Deep-fry till golden brown and place on paper towels to absorb the fat.
- For the tomato honey mayonnaise: Process all ingredients with an immersion blender.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.