Step 1: Prepare the mac and cheese
In a pot of salted boiling water, cook the pasta. Drain and return to the pot. Off heat, add the milk, butter, packet of sauce mixture and grated Tex-Mex cheese. Mix with a wooden spoon until the cheese has melted.
Step 2: Refrigerate and make the breading
Transfer to a glass dish and cover with plastic wrap directly on the surface. Let cool, and then refrigerate for one hour or until completely chilled. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with a wire rack or paper towels. In a shallow dish, place the flour. In a second shallow dish, lightly beat the eggs. In a third dish, combine the breadcrumbs and bacon. Season with salt and pepper.
The macaroni croquettes can also be cooked in an air fryer. In this case, add 2 tablespoons (30 ml) of vegetable oil to the breadcrumb mixture. Place the croquettes evenly spaced out in the basket of the air fryer. Cook for 20 minutes at 400°F (200°C) or until golden, turning them over halfway through.
Step 3: Shape the croquettes
Using a 2-tablespoon (30 ml) ice cream scoop, shape the macaroni into balls. Finish rolling the balls with your hands. Dredge the balls in the flour, shaking off any excess. Dip into the beaten eggs, letting some of the excess drip off. Press into the breadcrumb mixture to coat well.
Step 4: Fry the croquettes
Fry four macaroni balls at a time in the hot oil for two to three minutes or until golden. Watch out for splattering. Drain on the baking sheet.
Step 5: Make the jalapeño sauce
Meanwhile, in a small serving bowl, combine all of the ingredients. Season with salt and pepper. Garnish with more pickled jalapeño slices.
All that’s left is to serve the mac and cheese croquettes with the jalapeño sauce and enjoy. Click here for the complete recipe:
Hors d'oeuvres
Macaroni and Cheese Croquettes with Jalapeño Sauce
This article is a collaboration between RICARDO and Kraft Dinner.