Deep Fried Macaroni & Cheese

Recipe Courtesy of LT Bill Maddalena Berlin Fire Dept Berlin, New Hampshire. 2004 Cook & Ladder Finalist Competition New York City.

Ingredients

8 oz. elbow macaroni
1 lb. sharp white shredded cheddar cheese
2 cups whole milk
1 cup heavy cream
1 lb. linguicia sausage diced
3 tbsp. flour
1 tbsp. ground mustard
3 tbsp. butter
2 tbsp. Tabasco
1/2 cup onion diced
1 tsp. paprika
1 large egg beaten
1 bay leaf
1 tsp. salt & pepper

Topping Ingredients

3 tbsp. butter
1 cup Panko bread crumbs

Directions

Preheat oven to 350 degrees. Cook macaroni for 8 minutes. Don’t overcook! Rinse in cold water immediately.

In medium saucepan, melt butter, whisk in flour & mustard and whisk over medium heat for 5 minutes. Stir in milk, cream, Tabasco, onion, bay leaf, paprika, sausage, salt & pepper. Simmer 10 minutes. Mixture should thicken. Temper in beaten egg. Stir in 12 oz. of cheese. Fold in macaroni. Pour into greased 9x2x13 inch baking dish. Top with remaining cheese. Put on topping. Bake for 30 minutes. Cool completely then refrigerate overnight. Cut casserole in half lengthwise then across into one inch bars.

Breading Ingredients

2 cups flour
3 beaten eggs
2 tsp. cayenne pepper
3 cups Panko bread crumbs

Carefully remove bars with offset spatula. Coat in mixture of flour & cayenne. Then into egg mixture then bread crumbs. Work quickly heat from hands will break down bars. After all are breaded refrigerate for at least 30 min. Deep fry for 3-5 minutes or until golden brown. Cut bars in half diagonally & serve.