November/December 2008
Serves 6
- 1 quart half-and-half
- 2 ounces butter (truffle butter if you’d prefer)
- 2 ounces flour
- 1 pound cheddar cheese
- 1/2 pound butter
- 1 pinch of nutmeg
- 1 bay leaf
- 2 1/2 pounds cooked macaroni
- 2 cups panko (Japanese bread crumbs)
- 2 cups cornstarch
- 4 eggs, lightly beaten to make an egg wash
Melt butter and add flour to make a roux. Do not let it brown. Warm half-and-half. Add to roux. Add cheese, butter and spices. Combine until smooth. Pass through a fine strainer.
Combine sauce with cooked pasta. Adjust seasoning. Place mixture on a baking sheet lined with plastic wrap. Place sheet into refrigerator to cool.
Cut into squares. Place macaroni squares in the cornstarch, then egg wash and finally panko. Fry in 350-degree canola oil until golden brown.
Place on paper towels to cool. Serve while still warm.
