Macaroni And Cheese Donuts
A savory donut that has a yummy surprise inside-- one of your favorite comfort foods, creamy mac and cheese.
For The Mac And Cheese
- 4 cups elbow noodles, cooked according to package directions, rinsed immediately in cold water to stop cooking
- 1 egg, beaten
- 4 tbsp butter
- 1/4 cup flour
- 2 1/2 cups half and half
- 2 tsp dried mustard
- 1/3 lb smoked gouda, shredded
- 3/4 lb sharp cheddar, shredded
- salt & pepper, to taste
For The Donuts
- 3 cups cooked macaroni and cheese
- 3 large eggs
- canola oil, for frying
To Make The Macaroni And Cheese
In a large skillet, over medium heat, melt the butter. Whisk in the flour and dry mustard, and whisk constantly while the flour bubbles for a minute-- to let the flour taste cook out.
Slowly stir in the half and half, about a quarter cup at a time, letting the mixture come together and thicken completely in between each addition. Let the cream sauce cook, stirring occasionally, until very thick. Reduce the heat to low.
Stir in the egg until the sauce is smooth and it's completely incorporated. Stir in the cheese, until completely melted and incorporated into the sauce. Season with salt & pepper, to taste.
Pour the pasta into the sauce and carefully toss until evenly combined.
To Make The Macaroni And Cheese Donuts
Put the cooked mac and cheese in a sealed tupperware dish and refrigerate until completely chilled, about 2-4 hours. Seriously, you want it COLD.
Fit your food processor with the cutting blade, add the 3 cups of mac to the bowl. Crack and add the eggs, one at a time. Blend the macaroni, at medium speed, for about two minutes.
Prepare a donut pan by spraying each cavity lightly with non-stick cooking spray. Fill each cavity with mac and cheese, keeping in mind to keep the hole clear. Use the back of a spoon to slightly pat it down and away from the center- until the pan is full.
Bake at 350 degrees for 20 minutes, just until the donuts are crisp and firm enough to hold their shape.
Remove the donuts from the oven, let them cool for 2-3 minutes, before removing them from the pan and let them finish completely cooling on a wire rack.
In a dutch oven, preheat the oven to 350 degrees. Fry the donuts for 7-8 minutes, flipping in between, until they're golden brown and crisp on the outside.
Use a pair of tongs to remove the cooked donuts from the oil to a plate lined with paper towels to soak up any excess grease.
Serve the donuts warm, with a side of warm chili for dipping. Ketchup and cheese sauce also pair great for dipping sauces.