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Sides


Bechamel:
2 Ounce butter
1/2 Cup ap flour
4 Cup milk
4 Cup heavy cream
3 Cup gruyere, grated
1 Teaspoon nutmeg, microplaned

Fried Mac� N Cheese Patty
4 lb Uncooked elbow macaroni (cooked in salted water until tender, rinsed with cold water and cooled).
2 1/2 Quart b�chamel (warm)
2 Cup grated cheddar
1 Cup grated parmesan


Bechamel:

In medium size pot heat butter until completely melted then add ap flour. Cook the roux for 3 minutes over medium heat while stirring constantly. Add the heavy cream and mix, and then add milk and cheeses. Cook over low heat until cheese is completely melted and sauce is thickened. Adjust seasoning with salt, white pepper and nutmeg.

Fried Mac� N Cheese Patty:

Mix elbow with warm b�chamel and cheeses. Adjust seasoning. Spread on a parchment lined sheet pan and cool. Once chilled, form the mixture into 3oz patties. Then bread with flour (2 cups), egg (6 eggs, whisked), and processed panko (2 quarts of panko made fine in a food processor). Freeze until needed. Upon pick up fry in 350 degree oil until the patty is golden brown and floating.


this will make a lot so 1/4 it

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