Mac n Cheese

I've been told this recipe is incredible.  I plan to make for the family when I return from our trip to the Pacific Northwest.

Recipe of the Month 

icon GRILLíS Fried Macaroni and Cheese 

Macaroni and Cheese Sauce Base:
½ # macaroni
6oz sharp yellow cheddar cheese
4oz gruyere cheese
4oz extra sharp white cheddar cheese
12 1” cubes Velveeta
1 cups chicken broth
½ cup milk
2 T. flour
2 T. butter or margarine
½ t. Worcestershire sauce
1 pinch dry mustard
1 splash Tabasco (optional)
salt and pepper to taste
2 eggs, beaten
1 cup flour
2 cups panko bread crumbs

Cook macaroni, in salted water, drain. Set aside. Melt butter in a 4 qt sauce pot over medium high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently for 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Season with mustard, Tabasco, Worcestershire, salt and pepper. Remove ¼ cup of this mixture and set aside for making the Molten Cheese sauce (see recipe below). Place macaroni and cheeses into the large sauté pan with the rest of the sauce and continue to heat. Mix constantly until all cheeses are melted and well combined into the sauce. Spray an 8X8 cake pan with anti-stick spray and pour the hot macaroni mixture into the pan. Let cool completely in the refrigerator until firm (ideally overnight). Take a knife and cut the chilled mixture into desired sized squares (2”X2” is good). Take the squares and roll in flour, dip in egg and roll in panko (be sure to use the one hand dry, one hand wet method). Place oil for frying into a deep-sided sauté pan over medium high heat or warm a small fryer to 350 degrees. When the oil is hot, carefully lay the breaded macaroni into the oil. If using a sauté pan, make sure you frequently turn the squares, so not to burn on the bottom. When golden brown, carefully remove to a plate with paper towels to drain. Serve with Molten Cheese sauce for dipping.

Molten Cheese Sauce
8 1” cubes Velveeta
4oz sharp yellow cheddar cheese
¼ cup reserved sauce from above

Take the remaining Sauce Base and warm over a medium burner in a small sauce pan. When warm, add cheese and cook until melted. Season more, if desired