Fried Mac & Cheese Bites with Sriracha Aioli

Fried Mac & Cheese Bites with Sriracha Aioli

A crowd favorite, these can be enjoyed by the TV or tailgate. Thank you Eggland's Best for the recipe.

*Pro-tailgating tip: Make the mac and cheese and aoili the night before and prepare the breading without the eggs. Place each in separate air tight containers in the refrigerator or cooler. At the tailgate, continue the breading steps on a hot plate or using a cast iron skillet on the grill.

• Yield: 8 servings
• Prep time: 40 min
• Cook time: 30 min
• Total time: 50 min.

Ingredients

For the mac and cheese

• 3 tablespoons unsalted butter
• ¼ cup flour
• 1 ½ cup milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup gouda cheese, shredded
• Salt and pepper to taste
• 16 oz. elbow macaroni, cooked and drained

For the aioli

• ½ cup mayonnaise
• 2 tablespoons Sriracha
• 1 ½ tablespoon lemon juice
• Pinch of salt

For the breading

• 2 cups bread crumbs
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• Pinch of cayenne
• 4 large Braswell Family Farms eggs
• 3 tablespoons milk
• 4 cups oil for frying, or as needed

Directions

For the mac and cheese

1. In a medium sauce pan, melt the butter over medium-high heat.
2. Whisk in the flour and allow to cook for just a minute. Slowly whisk in the milk until the roux is incorporated. Cook this mixture for 2-3 minutes or until the cream begins to thicken.
3. Add in the cheeses and salt and pepper and stir until the cheese is completely melted.
4. Remove the pan from the heat and fold in the drained macaroni. 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.
5. When you’re ready to fry, take a tablespoon or two of the mac and cheese and roll it into a ball.

For the breading

1. In one large bowl, whisk together the bread crumbs, paprika, chili powder, ground black pepper, salt, and cayenne.
2. In a separate bowl, whisk together the large eggs and milk until combined.
3. To a large cast iron skillet, heat the oil until it reaches a temperature of 375 degrees F.
4. Dunk the mac and cheese bites into the egg mixture until fully coated and then in the bread crumb mixture until fully coated.
5. Working in batches, fry the mac and cheese bites until they are golden brown on each side, about 3-5 minutes per batch.
6. Place mac and cheese bites on a plate lined with a paper towel to drain. Serve immediately.

For the aioli

1. In a small bowl, whisk together the mayo, Sriracha, lemon juice, and salt until smooth. Transfer to a bowl a chill before serving.