Mac and Cheese Donuts
Category: Appetizer
Serves: 12
Deliciously crispy on the outside, creamy and cheesy on the inside, Mac and Cheese Donuts offer a playful twist on the classic macaroni and cheese. Ideal for impressing guests or simply enjoying a fun, indulgent treat, these donuts are made by combining rich, melty cheeses with pasta, then deep-frying to golden perfection. Let’s walk through how to make this tasty, cheesy masterpiece!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cellentani pasta | 500g |
| Fresh heavy cream | 400g |
| Whole milk | 300g |
| Cheddar cheese, cubed | 300g |
| Provolone cheese, cubed | 200g |
| Edamer cheese, grated | 150g |
| Grana Padano DOP cheese, grated | 50g |
| Salt | to taste |
| Black pepper | to taste |
| All-purpose flour (00) | 100g |
| Eggs | 4 |
| Breadcrumbs | 100g |
| Sunflower oil (for frying) | as needed |
Instructions
-
Cook the Pasta:
Begin by bringing a large pot of water to a boil. Once it reaches a rolling boil, salt the water lightly and cook the cellentani pasta according to the package directions until al dente. Drain and set aside in a large mixing bowl. -
Prepare the Cheese Sauce:
In a saucepan, combine the whole milk and fresh cream. Season lightly with salt and pepper, and bring it to just below boiling. Add the cubed provolone and allow it to melt completely into the mixture, stirring occasionally. -
Combine the Cheese Sauce with Pasta:
Once the cheese sauce is smooth and lump-free, remove it from the heat and pour it over the cooked pasta. Stir in the grated Edamer and Grana Padano DOP cheese for an extra layer of flavor. The result should be a creamy, cheesy pasta mixture. -
Chill the Mixture:
Transfer the cheese-coated pasta onto a tray lined with parchment paper. Spread it out evenly using a spoon, and then refrigerate the mixture for at least 3 hours to allow it to firm up. This step is crucial for shaping the doughnuts. -
Shape the Donuts:
After chilling, remove the pasta mixture from the fridge. Using a round cookie cutter (about 11 cm in diameter), cut out circles from the pasta mixture. You should be able to get 12 pieces, which will form the “donut” shape. -
Prepare the Coatings:
Set up three shallow bowls. In one, place the all-purpose flour; in the second, crack and beat the eggs; and in the third, pour the breadcrumbs. You will need these for dredging the pasta “donuts.” -
Dredge the Donuts:
Take each pasta circle and coat it first in the flour, making sure to shake off any excess. Next, dip it into the beaten eggs, and finally coat it evenly in breadcrumbs. Repeat with the remaining pasta circles. -
Fry the Donuts:
Heat sunflower oil in a deep saucepan or skillet to about 170°C (340°F). Carefully drop one pasta donut at a time into the hot oil, frying each for about 2 minutes or until golden and crispy on all sides. Be sure not to overcrowd the pan to ensure even frying. -
Drain and Serve:
Once the donuts are perfectly golden, remove them from the oil and place them on a paper towel-lined tray to absorb any excess oil. Serve hot for the best flavor, and enjoy the gooey, cheesy goodness inside each crispy bite.
These Mac and Cheese Donuts are a mouthwatering blend of comfort food and novelty. Whether you’re looking for a unique appetizer for a dinner party or a fun snack to share with friends, these cheesy delights will surely stand out. Serve them warm for a melt-in-your-mouth experience that will have everyone asking for more!
Tips:
- Feel free to swap out the cheeses based on your preferences—Gruyère or mozzarella would make delicious alternatives to the provolone and cheddar.
- If you don’t have cellentani, elbow macaroni or another short pasta can also work well for this recipe.
- For an extra indulgent touch, drizzle with hot sauce or your favorite dipping sauce before serving.
Enjoy these crispy, cheesy donuts at your next gathering or as an everyday treat!
