You should be able to run your finger along the spoon and have the impression remain. To do this, dip a metal spoon into the sauce-if the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. Use the spoon test to make sure it's ready (see picture, opposite). In the next 2 to 3 minutes the sauce should come together and become silky and thick. Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Heat the butter over medium heat in a separate, heavy-bottomed pot. Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Bake until bubbly and the topping is golden brown, about 15 minutes.Ģ teaspoons kosher salt or 1 teaspoon table salt Spoon on the mac and cheese in an even layer, and finish with a layer of panko. Spread the ground beef–veggie mixture in a 14-inch casserole pan. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.
Stir until the cheese is barely melted, about 3 minutes. Add the veggies to the bowl with the meat and stir to combine.Īdd the sauce and cheese to a large, heavy-bottomed pot and cook over medium heat. Add the peas, and continue cooking for another 3 to 4 minutes. Using a slotted spoon, transfer the meat to a large bowl.Īdd the onion and carrots to the sauté pan and cook in the fat rendered from the ground beef, stirring occasionally, over medium heat until softened, about 5 minutes. Cook over medium heat, breaking the meat into small pieces with a wooden spoon, until cooked through and no longer pink, about 10 minutes. Serve immediately.Ģ cups grated aged, sharp English Cheddar cheeseĪdd the ground beef to a large sauté pan and season with 1 tablespoon of kosher salt. Remove the macs from the oven, and slide a fried egg on top of each one. Slide the eggs onto a plate and repeat with the remaining tablespoon of butter and 2 eggs. The eggs are done when all the egg white is completely opaque, and the yolk is still nice and bright.
FRIED MAC AND CHEESE BALLS NEAR ME CRACK
Crack 2 of the eggs into the pan, cover, and let cook undisturbed for 3 to 4 minutes. While the macs are cooking, fry the eggs: Melt 1 tablespoon of the butter in a large sauté pan over medium-high heat. Sprinkle the panko evenly on top of each bowl. Spoon the mac and cheese into 4 individual, 5-inch-diameter ovenproof bowls. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.Īdd the sauce and cheese to a large, heavy-bottomed pot and cook over medium heat. Repeat, adding more butter as needed, until all the pancakes have been cooked.Įat the pancakes as soon as they are ready for maximum crispiness and cheesy gooeyness.Ģ cups grated extra-sharp, aged Cheddar cheeseĬook the bacon in a frying pan over high heat until crispy, about 8 minutes. Transfer the pancakes from the griddle to a serving plate. Repeat with enough pancakes spaced at least 1 inch apart to fill the griddle or skillet.Ĭook the pancakes on one side until brown and crispy, about 2 minutes, then flip and cook the other side until brown and crispy, another 2 minutes. Place the ball of mac and cheese on the pan, and press it down with the back of the spatula until it flattens out into a thick pancake (not too thin, or it will break apart). Heat a griddle or nonstick skillet over medium heat, and butter the pan generously. It is a little hard to work with, but don't worry, it doesn't need to be perfect - it's about to be flattened out into a pancake! Gently roll it around in the panko to form a ball that is fully coated with bread crumbs. Place about 2 tablespoons of the mac mixture in the bowl of panko. Place the panko bread crumbs in a separate bowl. Add the cooked pasta and stir together until evenly mixed. Mix the sauce, cheese, and egg together in a bowl. Drain, rinse with cold water, and drain the pasta again. 1 cup grated cheese (Cheddar is classic, but any other favorite cheese will also work)Ĭook the pasta in salted boiling water until a little less than al dente.
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