![]() Fry bars, a few at a time, 3 to 4 minutes or until golden brown. Heat several inches of oil in a deep-fryer to 350 degrees F. Let bars rest in refrigerator 20 minutes to set crumbs. Dredge macaroni bars in flour, then egg, then bread crumbs, and place on a baking sheet. The next day, cut casserole lengthwise down the middle, then across into 1-inch bars.įor breading, set up three bowls: in one, combine flour and cayenne beat eggs in the second bowl, and place bread crumbs in the third. Let cool completely, then cover and refrigerate overnight. Bake in a 350 degrees F oven for 30 minutes. ![]() Sprinkle cheese evenly over macaroni, then sprinkle with bread crumb mixture. To make topping, melt butter in a small saucepan over low heat stir in bread crumbs and remove from heat. Pour into a greased 2-quart rectangular baking dish. Add cheese, salt, pepper, and hot sauce, and stir until cheese is melted. Gradually stir about 1 cup milk mixture into beaten egg, then add egg mixture back to milk mixture in pot. Stir in milk, cream, onion, andouille, bay leaf, and paprika, and cook, stirring constantly, until thickened, about 5 minutes. Add flour and mustard and whisk constantly for 5 minutes or until lightly browned. ![]() ![]() Melt butter in 6-quart pot over medium-high heat. Drain in a colander and rinse under running water until cooled slightly. Cook pasta according to package instructions until al dente don't overcook.
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