Crispy Macaroni and Blue Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Canola oil for pan salt/ pepper 1/2 lb elbow macaroni 1 tbsp canola oil 1/2 chopped finely onion 1/2 cup chicken stock 2 packets( 2 1/2 tsp each)unflavored powdered gelatin 1 1/2 cups heavy cream 2 tbsp chopped chives 1 tbsp chopped thyme 8 oz. blue cheese cut into cubes 1 tbsp butter 1 cup panko bread crumbs 1.4 cup flour in a shallow bowl 2 eggs beaten.
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Directions: |
Directions:Coat a square 9-inch pan with oil line with plastic wrap let the excess hang over the edge Bring salted water to a boil and cook macaroni about 10 min. not overdone. Make sure you drain and shake all water out. put aside I a large skillet heat 1 tbsp oil add onion cook6 min add chick stock and sprinkle in gelatin packets whisk in. Add cream to gelatin and bring to a boil. Pour cream mixture over macaroni add chives and thyme. stir well then add blue cheese. Salt pepper stir into square pan spread out evenly. Cover loosely and refrigerate overnight. Cook butter and panko 3 min. transfer to a bowl to cool mark squares in macaroni with knife 6 squares. lift each out with a spatula. Place bowls of flour eggs and panko in a line on the counter dust each square with flour then egg then panko. Set oven to 375 place squares on a baking sheet (Use a little oil spray)Bake 15 min. Serve |
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Number Of
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Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: The plastic wrap helps the macaroni lift out of the pan .
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