Vegan Fried Mac and Cheese Bites

INGREDIENTS

• Elbow Macaroni - 1 cup uncooked
• Canola Oil for frying

Coating

• Seasoned Bread Crumbs - ½ cup
• Cornstarch - 1 tsp (optional)
• Salt - 1 tsp
• Flour - ½ cup
• Almond Milk (or other non-dairy milk) - 1 cup

Cheese Sauce

• Potatoes - 2 cups - 2 cups chopped
• Carrots - 1 cup chopped
• Olive Oil - ⅓ cup
• Tamari or Soy Sauce - 1 tbsp
• Nutritional Yeast - ½ cup
• Salt - 1½ tsp
• Onion Powder - 1 tsp
• Garlic Powder - 1 tsp

INSTRUCTIONS

• Elbow Macaroni - 1 cup uncooked
• Canola Oil for frying

Mac and Cheese Balls - Part 1

• Follow cooking directions on macaroni package
• Combine cooked macaroni and cheese sauce
• Let mac-n-cheese cool completely in refrigerator
• Take chilled mac-n-cheese and shape into 1 inch balls, place on plate
• Put mac-n-cheese balls in freezer for at least an hour. This will help keep the shape.

Mac and Cheese Balls - Part 2

• Heat canola oil to 320-350 degrees in pan (1.5-2in deep) or deep fryer
• In a bowl, combine the bread crumbs and salt
• In another bowl, combine flour and cornstarch
• In yet another bowl, add non-dairy milk
• Take the mac-n-cheese balls, dip in milk and then coat with flour
• Dip in milk again, and coat with bread crumbs
• When all coated, fry in oil, 1-2 minutes, turn over after 1 minute if needed.
• When finished, place on paper towel lined plate to drain excess oil
• Enjoy!