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Mac 'n' Cheese Tots

  • 156 min
  • Easy
  • 30
  • Stouffer's® Traditional Macaroni and Cheese 4 x 76 ounces, thawed -- 76 oz
  • Breadcrumbs, Japanese-style (panko) -- 7 oz
  • All-purpose flour -- 5 cups
  • Pepper, ground -- 1 Tbsp
  • Eggs, beaten -- 8 3/4 cups
  • Breadcrumbs, Japanese-style (panko) -- 3 qt
  • Ketchup -- 2 1/2 cups
  • Minor's® Chipotle Flavor Concentrate 6 x 14.4 ounces -- 1 Tbsp
  • Light brown sugar -- 1 Tbsp
Preparation
1
Bake Macaroni and Cheese according to label. Set aside and cool to 100°F, approximately 40 minutes.
2
In a large bowl combine Macaroni and Cheese with 7 oz breadcrumbs.
3
Using a #24 (1 3/4 oz) scoop, portion 1 1/2 oz portions of macaroni mixture onto sheet pan.
4
Form portioned macaroni into 1 1/2-inch x 1/2-inch cylinders, place onto a sheet pan lined with parchment paper, and into freezer for 40 minutes.
5
In a medium bowl combine flour and pepper.
6
Into separate containers, add eggs and remaining breadcrumbs for standard breading procedure.
7
Bread all portions and refreeze completely, approximately 45 minutes.
8
In a medium-size mixing bowl combine ketchup, chipotle flavor concentrate, and sugar; set aside and reserve for service.
9
Deep-fry macaroni tots in small batches at 375°F, until golden brown and internal temperature has reached 165°F, approximately 5–6 minutes.
10
Serve each order with 2 oz of chipotle-infused ketchup.
Components