This is my final game-day-themed recipe of the week! These fried mac and cheese “nuggets” will be a hit at any super bowl gathering, so make sure you fry up a whole bunch of them. I try to eat everything fried in moderation, but if there’s any place to have something like this, it’s a super bowl party.
These mac and cheese bites can be eaten alone, but are even better with one of the many dips I’ve posted this month. I’ve personally tried them with the avocado lime, avocado buffalo, queso, and classic buffalo, all of which were fantastic. I had a few taste testers helping me out who were big fans of these fried mac and cheese bites, and we ran out of them before I could think of anything else to try them with. I have a feeling they’d go well with ketchup, mustard, or barbeque sauce too. Any other combinations you can think of, please share!
I prefer to use the cashew version of the mac and cheese sauce, but you can also use the non-dairy milk version.
1 cup cashews soaked for 1 hour
3/4 cup water
1 tsp lemon juice
1/4 tsp each of garlic powder, paprika, onion powder, salt, pepper, mustard
pinch of cayenne
6 tbsp nutritional yeast
12 oz gluten free pasta (I use Jovial fusilli, smaller pasta is easier to work with)
6 tsp Ener-G Egg Replacer powder + 1 cup water
2 cups gluten free panko breadcrumbs
1/2 tsp sea salt
pinch of black pepper
1 tsp Italian seasoning blend
1/2 cup potato starch
Lots of olive oil for frying
- Cook the pasta according to directions on the package. Once the pasta is ready, drain and rinse in the sink.
- Make the cashew cheese sauce in a blender.
- Pour the pasta back into the pot and stir in the cashew cheese sauce to make sure all the noodles are coated.
- Pour the pasta into a freezer-safe dish (I used a 9×9 brownie pan) and cover. Freeze for 1 hour, or until solid.
- When the pasta is solid, assemble the egg wash and breadcrumbs.
- For the egg wash, whisk together the Ener-G powder and water in a small bowl (if you run out of egg wash while cooking, just make another batch with the same proportions).
- In a separate shallow dish, mix together the breadcrumbs, salt, pepper, Italian seasoning, and potato starch.
- Heat up a frying pan with olive oil for a few minutes on medium heat on the stove.
- Use a large spoon to take a piece of mac and cheese (several noodles stuck together) and dip it in the egg wash, and coat it completely. Then dip it in the breadcrumbs, and coat it completely. Place the breadcrumb-coated mac and cheese in the frying pan. You can fry 6-7 “bites” at a time.
- Fry them on each side for 7 minutes or until golden brown, then remove and place them on a paper-towel lined plate to drain away the excess oil.
- Serve warm.