Reprinted from Southern Living's The Way to Fry by Norman King. Copyright © 2013. Published by Oxmoor House.
|1 (8-oz.) package elbow macaroni||1 (8-oz.) block sharp Cheddar cheese, shredded|
|3 tablespoons butter||1 (4-oz.) jar diced pimiento, drained|
|1/4 cup all-purpose flour||3/4 cup fine, dry breadcrumbs|
|2 1/2 cups milk, divided||3/4 cup freshly grated Parmesan cheese|
|1 teaspoon salt||2 large eggs, lightly beaten|
|1/4 teaspoon ground red pepper||Vegetable Oil|
|1/8 teaspoon garlic powder|
Prepare pasta according to package directions.
Meanwhile, melt butter in a large skillet over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk and next 3 ingredients; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese and pimiento until melted and smooth. Remove from heat, and stir in pasta.
Line a 13- x 9-inch pan with plastic wrap, allowing several inches to extend over edges of pan. Pour mixture into prepared pan. Cool slightly; cover and chill 8 hours. Remove macaroni mixture from pan, and cut into 1-inch squares.
Stir together breadcrumbs and Parmesan cheese in a shallow dish or pie plate. Whisk together eggs and 1⁄2 cup milk in another shallow dish or pie plate; dip macaroni bites in egg mixture, and dredge in breadcrumb mixture.
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