Name: Deep fried macaroni and cheese bites
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 1 serving
Ingredients: 1/3 cup high-protein elbow pasta; 1/3 cup reduced-fat cheddar cheese, shredded; 2 large egg whites, lightly beaten; 2 tbsp nonfat Greek yogurt; 1/2 cup panko breadcrumbs; 1 tbsp canola oil; 1/2 tsp Dijon mustard; 1/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/2 tsp salt; 1 3/4 cups water

Instructions

Prep 25 min · Cook 50 min

Bring the water and half the salt to a boil in a small pot. Add the pasta and cook for 8 to 9 minutes until tender. Drain well and let cool for 5 minutes.
In a small bowl, stir the cooked pasta, shredded cheddar, Greek yogurt, mustard, smoked paprika, garlic powder, and one third of the beaten egg whites. Mix until well combined. Cover and chill in the refrigerator for 30 minutes to firm up.
Using damp hands, roll the chilled mixture into 6 equal balls, about 1 1/2 inches wide. Place them on a plate and freeze for 10 minutes to help them hold their shape during breading.
Set up two shallow bowls, one with the remaining beaten egg whites and one with the panko mixed with a pinch of the remaining salt. Roll each chilled ball in the egg white, then press panko all over to coat thickly.
Heat the canola oil in a 6-inch saucepan until it reaches 350°F. Fry the balls in batches if needed for 2 to 3 minutes, turning occasionally, until deep golden brown and crispy. Drain on a wire rack and season with the final pinch of salt. Done when deep golden brown and hot in the center, 160°F.
Arrange the fried macaroni and cheese balls on a plate while hot.

Nutrition

Ingredients

Instructions

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