Dash Tasti-Crisp DFAF755, Инструкция по эксплуатации и рецепты

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Ingredients:
4 cups elbow macaroni, cooked
1 tbsp butter
3 tsp all-purpose flour
1
1
/
3
cups heavy cream
2 cups sharp cheddar, shredded
2 cups Monterey Jack, shredded
2 tsp sea or kosher salt
¼ tsp smoked paprika
½ tsp granulated garlic
¼ black pepper, ground
4 dashes hot sauce
2 tbsp fresh parsley, chopped 3 cups panko breadcrumbs
4 tbsp grapeseed or
vegetable oil
1 cup all-purpose flour
3 large eggs, beaten
Mac ‘n Cheese
Balls
Directions:
Temperature: 360°F Cook Time: 12 minutes
1. Add butter to a medium sized pot over medium heat. When melted, whisk in 3 tsp flour. Whisk for one
minute. Pour in the heavy cream and whisk to mix.
2. When cream is hot, whisk in 1½ cups of the cheddar and 1½ cups Monterey Jack in increments until the
cheese is melted. Whisk in the salt, smoked paprika, granulated garlic, black pepper and hot sauce
to combine.
3. Pour in the pasta and, with a rubber spatula, mix to combine. Remove from the heat and fold in the
remaining shredded cheese and chopped parsley. Transfer pasta mix onto a sheet tray lined with
parchment paper and cool in the fridge for 30 minutes. Mix the panko with oil and coat the crumbs well
with the oil.
4. Form roughly a 2-inch ball with a scoop or by hand. Dredge balls in flour and shake off excess. Dip the
mac ‘n cheese balls in beaten eggs and then in the panko. Arrange balls in the Crisper Drawer and air
fry for 12 minutes.
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