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Amy’s Mac n Cheese corn dogs

Amy's Mac and Cheese

Amy’s MAC n CHEESE corn dogs

Serves: 2-4
Prep time: 35-40 min

Ingredients
1 cup panko breadcrumbs 
 1/3 cup parmesan cheese
2-3 cups Clover full cream milk
1 onion, chopped
Pink peppercorns 
fresh nutmeg 
2 tbsp, divided thyme
1/3 cup white cheddar 
1/3 cup fontina cheese or similar Sharp cheddar 
¼ cup butter, plus 2 tbsp
2 tsp mustard powder 
1 tsp cayenne pepper 
2 tbsp flour 
3 cups macaroni,
salt and pepper to taste
For corn dog batter:
1 cup all-purpose flour
3/4 cup maize meal
3 tbsp granulated sugar
1 tsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 cup buttermilk
2 large eggs
oil for frying
serve with:
tomato sauce
mustard
mayonnaise
 
Method
In a medium saucepan, on medium heat, melt ¼ cup butter then add the onions and sauté until soft. Mix in half of the thyme and all the spices except the pink peppercorns. Grind the peppercorns before adding into the onions. Stir in flour and cook the flour for about 2-3 min then switch to a whisk. Gradually pour the Clover Fresh milk into the onion mixture allowing the milk to be absorbed before adding the next bit. Keep adding the milk until the sauce reaches your desired consistency. Season the sauce then add the cheese but keep half of the parmesan for the crisps. Finally, add the macaroni and stir in ensuring that all of it is covered in sauce. Pour into a casserole dish and place in the fridge to chill. Make the corn dog batter by first mixing the dry ingredients then add the wet ingredients together. Mix all the ingredients to make a thick batter. Set aside for about 5min. 

Heat your oil to 175C degrees.

Take the mac and cheese out of the fridge and cut into 4cm long batons. Push a skewer into the centre of the one side of the baton then dunk the skewer into the corn dog batter. Fry the corn dogs until golden brown. Serve with mayonnaise, mustard and tomato sauce
Serve and enjoy!

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