MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep-Fried Mac & Cheese Shells
Categories: Pasta, Cheese, Dairy, Breads
Yield: 20 servings

2 c Uncooked small pasta shells
20 Uncooked jumbo pasta shells
2 tb Butter
16 oz Velveeta; diced
2 c Shredded cheddar cheese
1 c Heavy whipping cream
3/4 c Grated Parmesan cheese;
- divided
1 1/4 c Milk; divided
2 lg Eggs
2 c Panko bread crumbs
1/2 c A-P flour
Oil for deep-fat frying

Cook pastas separately according to their package

directions for al dente; drain. Meanwhile, in a large
saucepan, melt butter over low heat. Add Velveeta,
cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook
and stir over low heat until blended. Remove from heat.

In another large saucepan, combine small pasta shells
and half the cheese mixture; set aside. For dipping
sauce, stir 1 cup milk into remaining cheese mixture;
keep warm.

In a shallow bowl, whisk eggs with remaining milk. In
another shallow bowl, mix bread crumbs with remaining
Parmesan cheese. Place flour in a third shallow bowl.
Fill each large shell with scant 1/4 cup pasta mixture.
Dip in flour to coat all sides; shake off excess. Dip in
egg mixture, then in bread crumb mixture, patting to
help coating adhere.

In an electric skillet or a deep fryer, heat oil to
375+|F/190+|C. Fry shells, a few at a time, 1-2 minutes on
each side or until dark golden brown. Drain on paper
towels. Serve with dipping sauce.

Shirley Rickis, The Villages, Florida

Makes: 20 appetizers (2-1/2 cups dipping sauce)

RECIPE FROM: https://www.tasteofhome.com

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