NASHVILLE HOT PIMENTO MAC AND CHEESE BITES

INGREDIENTS

• 1 cup Barilla Macaroni
• 2 tbsp butter
• 2 tbsp all purpose flour
• 1 cup whole milk
• 1 cup sharp cheddar cheese, shredded
• 1 cup pimento cheese
• salt and pepper to taste

For the Breading:

• 1 cup all purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup corn meal
• 2 tbsp Nashville hot seasoning (adjust to taste)
• Oil for frying (vegetable or canola oil works well)

For the creamy dill dipping sauce:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp fresh dill, chopped (or 1 tbsp of dried dill)
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste

PREPARATION

1. 1.For the Pasta: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. 2.For the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it forms a roux.
3. 3.Gradually whisk in the milk and continue to cook until the mixture thickens, about 3-5 minutes.
4. 4.Add the shredded cheddar cheese and pimento cheese, stirring until melted and smooth.
5. 5.Season with salt and pepper to taste.
6. 6.Combine and Chill: Combine the cooked macaroni with the cheese sauce until well coated.
7. 7.Transfer the mac and cheese to a baking dish and refrigerate until firm, about 1-2 hours.
8. 8.Form the Bites: Once chilled, scoop the mac and cheese into golf-ball sized portions and roll into balls. Place them on a baking sheet and freeze for about 30 minutes to firm up.
9. 9.Set up a breading station with three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs mixed with cornmeal and Nashville hot seasoning.
10. 10.Roll each mac and cheese ball in the flour, then dip in the beaten eggs, and finally coat with the panko breadcrumb mixture. Ensure each ball is thoroughly coated.
11. 11.Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry the mac and cheese balls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
12. 12.For the creamy dill dipping sauce: In a small bowl, combine mayonnaise, sour cream, dill, lemon juice, and minced garlic. Mix well and season with salt and pepper to taste.
13. 13.Serve the hot, crispy mac and cheese bites with the creamy dill dipping sauce on the side.