Mac N’ Cheese Wedge Recipe

Cook the Pasta

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce

In the same pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden. Gradually whisk in milk, then add cheese, salt, pepper, garlic powder, and paprika. Stir until cheese is melted and sauce is smooth.

Combine

Add the cooked macaroni to the cheese sauce, stir until well combined, and remove from heat. Allow to cool slightly, then stir in the egg.

Chill and Form Wedges

Spread the mac and cheese mixture into a greased baking dish and refrigerate for at least 2 hours, or until firm. Once firm, cut into wedges.

Prepare the Batter

In a bowl, mix together flour, cornstarch, baking powder, and salt. Gradually add water until you reach a smooth, thick batter.

Heat the Oil

In a deep fryer or large pot, heat oil to 350°F (175°C).

Batter and Fry the Wedges

Dip each mac and cheese wedge into the batter, allowing excess to drip off. Carefully place in hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Mix the Salsa

In a bowl, combine diced tomatoes, chopped onion, cilantro, lime juice, and salt. Mix well and let sit for 10 minutes to allow flavors to meld.