Mac & Three-Cheese Bites

This is comfort food taken to a new level.  These small bites are creamy on the inside and crisp on the outside with a taste that will bring you back to your childhood.  Make sure you eat some before your guests get to them or you may not get any.

1 (8 oz.) package Elbow Macaroni

1 TBS + 1 tsp Kosher Salt

3 TBS Butter

¼ C All-Purpose Flour

2 C Whole Milk

¼ tsp ground Red Pepper

1/8 tsp Garlic Powder

4 oz Proscuitto or Virginia Ham

1 tsp Olive Oil

4 oz Sharp Cheddar Cheese cubed

4 oz Fontina Cheese cubed *

¾ C + 2 TBS grated Parmesan Cheese

¾ C Italian Flavored Bread Crumbs

½ tsp Garlic Powder

1 tsp Dried Parsley

2 Lg Eggs

½ C Milk

Canola Oil for frying

1. Bring 5 quarts of water to a rolling boil.  Add the kosher salt and the elbow macaroni.  Stirring frequently, cook the elbow macaroni until very firm, aldente.  Drain the pasta and place aside in a large bowl until the cheese sauce is ready.

2. Chop the prosciutto or ham into small pieces.  In a small frying pan over medium heat heat the olive oil and fry the prosciutto until crisp.  Drain the prosciutto on paper towels.

3. To make the cheese sauce melt the butter in a medium saucepan.  Gradually whisk in the flour until it is smooth.  Whisk for one minute until the flour is “cooked”.  Gradually add the 2 cups of milk while whisking.  It will take 3-5 minutes for the sauce base to thicken. Add the cheddar, fontina, 2 TBS of grated parmesan cheese and the fried prosciutto - stir until the cheese is melted.

4. Add the cheese sauce to the elbow macaroni and mix well.  Pour the mixture into a 9 x 13 baking dish that has been lined with plastic wrap.  Place the dish in the refrigerator for at least 8 hours or until  
   completely cooled and set. Turn over the baking dish on a cutting board and cut the mac and 
   cheese into 1 inch squares. 

5. In a medium bowl mix the bread crumbs, garlic powder, parsley, and the grated parmesan 
    cheese.  In a second bowl, beat together the two eggs and the ½ C milk. Dip each macaroni 
    bite into the egg mixture and then into the breadcrumb mixture.

6. Heat 1 inch of canola oil in a large skillet until it is hot (350°).  To tell if its hot, throw a scrap of 
    the the cut pasta into the pan.  When it is bubbling vigorously  add the breaded mac & cheese 
    squares in batches.  Fry 2 minutes on each side or until golden brown.  Place the fried squares
    on an oven proof dish in a 200°F oven until ready to serve.

_* Pronto Substitutes

Fontina – you can substitute sharp cheddar.

Fontina Cheese

Fontina is a soft Italian cow’s milk cheese that has a mild, rich, somewhat nutty flavor.  It is an ideal cheese for melting in dishes like macaroni and cheese or fondues.  Fontina is a good substitute for Gruyere, Emmental, Edam, or Gouda.  It is available in the specialty cheese case of most supermarkets.

To print a copy of this recipe go to Mac & Three-Cheese Bites.