Mac and Cheese Bites | Sous-Vide Magazine

Ingredients

Ingredients:

Cheese Sauce:

2 C heavy whipping cream
2 C whole milk
6 Tbsp cornstarch
6 oz cream cheese
5 C sharp grated cheddar cheese
2 Tbsp lemon juice
1 ½ tsp kosher salt
1 tsp white pepper

Bites:

1 ½ lb cooked elbow pasta
2 C all-purpose flour
6 eggs, beaten
2 C bread crumbs
1 gallon canola oil
Salt, to taste

Overview

Equipment

Sous vide circulator
Sous vide pouches
Vacuum sealer
Medium bowl
Mixing spoon
Large mixing bowl
Large baking sheets (2)
Knife
Parchment paper
Shallow bowls (3)
Deep pan

Timing

Prepping time: 20 minutes / Cooking time: 25 minutes (excludes sous vide cooking time)

Servings

Directions

For the Cheese Sauce:

Set circulator to 185°F (85°C).
In a bowl, combine cream, milk, and cornstarch. Mix thoroughly.
Transfer to a pouch and add the remaining sauce ingredients. Seal and massage the pouch to combine the ingredients.
Cook sous-vide for one hour.

For the Bites:

While sauce is cooking, prepare pasta according to the directions on the packaging. Drain and cool.
While the cheese sauce is still warm, combine sauce and pasta in a large mixing bowl.
Once combined, spread on a baking sheet and chill in the refrigerator for three hours or until set.
When completely cool, cut into two-inch squares and place on a parchment-lined tray.
Freeze at least three hours, or overnight.
Put the flour, egg, and bread crumbs into three separate, shallow bowls.
Dredge pasta squares in the flour, dusting off any excess.
Next, dip in egg, covering completely, then coat in bread crumbs.
Heat canola oil in a deep pan until oil reaches 350°F (176.6°C).
Fry the squares until golden on all sides, two to three minutes.
Sprinkle with salt.
Allow to cool slightly before serving.