(Mac 'n Cheese Bites w/ Sriracha Aioli)
1 lb. Elbow Macaroni
4 Tblsp Unsalted Cannabis Butter
2 Tblsp All Purpose Flour
2 Cups Whole Canna-Milk-Warmed
1/2 lb Grated Pepper Jack Cheese
1/2 lb Grated Cheddar Cheese
1/4 lb each-Grated Smoked Gouda & White Cheddar or Gruyere
3 Large Eggs
4 Cups Seasoned Bread Crumbs
Oil for Frying - Canola or Grape Seed Oil
2 Tblsp Minced Jalapeno Peppers Or Red Pepper Flakes
Ingredients for Spicy Sriracha Aioli
1-2 Cups Canna-Mayonnaise
2 Closes Garlic-Minced
2 Teaspoon Lemon Juice
Sriracha Sauce-to taste
The Process To Prepare
Cook Macaroni According to Package Directions.
Immediately Drain and Rinse with Cold Water and Set Aside for Now.
In a Large Sauce pot, Melt Butter Over Medium Heat and Whisk in Flour and Cook for About 5 Minutes to Cook out the Starch. Now Slowly Whisk in the Warmed Milk, Whisking Until Mixture is Smooth and Has Thickened, Then Remove from the Heat.
Using a Spatula, Add All Cheeses, Stirring Until Milted and Smooth. Season to Your Taste with the Salt and Pepper. Now Fold in the Cooked Macaroni, Jalapeno, or Pepper Flakes, Then Pour into a Sheet Pan Lined with Waxed Paper and Refrigerate for at least 2 Hours.
Shape the Chilled Mac 'n Cheese into Mini-Meatball-Sized Balls and Place on Sheet Pan Lined with Clean Wax Paper. Loosely Cover with more Wax Paper; and Freeze Over Night.
Next Day, Add Eggs to Shallow Bowl and Beat Slightly. In a Separate Bowl Add Breadcrumbs. Now Dip each Mac 'n Cheese Balls into the Egg Mixture, Then Breadcrumbs and Repeat for a Second Coat, then Place on Sheet Pan Lined with Clean Wax Paper and Return to Freezer Until Firm.
When Ready to Eat, Heat Oil in a Deep Pot to 325 Degrees F. And Carefully add a few Mac 'n Cheese Balls to Pot and Cook until Golden Brown. Don't Overcrowd the Pot. Remove and Place on Cooling Rack and Continue Until All of the Mac 'n Cheese Balls are Cooked.
Now For the Aioli
Mix All Ingredients to Mixing Bowl. Add as Much Sriracha as Desired.