Ingredients

The following ingredients have 96 Servings
  • 1/2 C butter
  • 1/3 C all-purpose flour
  • 2 1/4 Tbsp cornstarch
  • 3 C whole milk
  • 1 1/2 C heavy whipping cream
  • 1 1/2 lbs mixed shredded cheeses (cheddar, smoked cheese, gruyere, monterey jack)
  • 3/4 tsp salt
  • 1/3 tsp dried mustard
  • 1/3 tsp white pepper
  • 1/8 tsp nutmeg
  • 2 lbs macaroni - cooked
  • 8 oz sharp cheddar (shredded)
  • 6 oz Johnsonville Beef Summer sausage cut into small pieces
  • 2-6 eggs
  • 3-4 C panko
  • 1 tsp salt
  • 1/2 tsp pepper

Instruction

  • melt the butter and whisk in the flour and corn starch - bring to a beige to toasty shade of roux
  • add the milk and cream and bring to a simmer
  • take off the heat and let cool about 4 mins, it will thicken
  • add the salt, pepper, nutmeg and mustard - stir
  • Add the 10 and 6 oz of smoked and sharp cheeses a little at a time and stir until melted
  • pull out 1 1/2 C sauce and refrigerate for reheating and dipping later
  • pour the rest of the sauce over the cooked (and drained) macaroni noodles
  • add the diced sausage and extra cheddar and pour into two 9x13 pans (lined with parchment paper) press down
  • freeze 4-8 hours
  • pop out the block of mac and cheese and cut into 48 triangles each pan
  • beat the eggs 2 at a time in a small bowl (adding more as needed)
  • mix the panko and salt and pepper in a large dish
  • dip each triangle into the egg, then panko mixture, turning over to get a good coverage
  • place off to the side while you do the rest - you can freeze them now or go straight to frying
  • heat the oil to 350 degrees - then fry the mac and cheese triangles for 2 - 2 1/2 mins - pull out and let strain over paper towels
  • serve on its own or with the reheated extra cheese sauce