Yes. Yes. Yes. I did. Ok, so here's how I did it. I followed the directions for mac and cheese
here. I added a teeny extra bit of cashew and didn't add the water to the cheese sauce. This made a thick creamy sauce. I needed it thick to act as a glue to hold the noodles together. I mixed the cheese with the noodles and spread them out on a plate and cooled it in the freezer for about 15 minutes. I rolled the mac and cheese into balls. Then, I rolled the balls into flour. Next, I dipped the balls into a little almond milk, then rolled it in panko. After the first round of panko, I squeezed the balls into tighter balls, dipped it one more time in almond milk and rolled it one last time in panko. I don't have a deep fryer. So I fried them by rolling them in canola oil.
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| Pre-Fried. Breaded and Ready to GO! |
They came out amazing!! I served them in my wannabe Soul Bowl (Find the recipe
here). I rolled them in buffalo sauce and served it up! Amazing! I can't wait to make these for Michelle!
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| WOAHHHH!! Look inside!! |
Yes. Yes. Yes. I did. Ok, so here's how I did it. I followed the directions for mac and cheese here. I added a teeny extra bit of cashew and didn't add the water to the cheese sauce. This made a thick creamy sauce. I needed it thick to act as a glue to hold the noodles together. I mixed the cheese with the noodles and spread them out on a plate and cooled it in the freezer for about 15 minutes. I rolled the mac and cheese into balls. Then, I rolled the balls into flour. Next, I dipped the balls into a little almond milk, then rolled it in panko. After the first round of panko, I squeezed the balls into tighter balls, dipped it one more time in almond milk and rolled it one last time in panko. I don't have a deep fryer. So I fried them by rolling them in canola oil.
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