INGREDIENTS
- Pasta:
- 8 oz elbow macaroni pasta
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 tsp garlic powder
- 1/4 tsp chili powder
- 1 cup shredded sharp (old) orange cheddar cheese
- 1 cup shredded Tex-Mex cheese blend
- 1 tsp salt
- 1 tsp black pepper
- Breading:
- 1/2 cup all-purpose flour
- 2 eggs
- 2 cups crushed DORITOS® FLAMIN' HOT® Nacho Flavored Tortilla Chips
- Vegetable oil, for frying
- Dipping Sauce:
- 3/4 cup mayonnaise
- 2 tbsp hot sauce
- 2 scallions, thinly sliced
Instructions
- Pasta: In large saucepan of boiling salted water, cook macaroni for 7 to 8 minutes or until al dente; drain.
- Cheese Sauce: Meanwhile, in large skillet set over medium heat, melt butter. Add flour and cook, stirring, until a soft dough forms. Cook, stirring, for 1 to 2 minutes or until lightly toasted. Stir in milk, garlic powder and chili powder. Cook, whisking frequently, for 8 to 10 minutes or until mixture has thickened.
- Slowly add cheddar and Tex-Mex cheeses. Cook, stirring occasionally, for 3 to 5 minutes or until melted and smooth. Stir in macaroni until well coated. Season with salt and pepper. Transfer to rimmed baking sheet and let cool to room temperature. Refrigerate for 1 to 2 hours or until cooled and firm.
- Using small ice cream scoop, scoop macaroni mixture into fourteen 2-inch balls.
- Breading: In small bowl, add flour. In another small bowl, whisk together eggs. In another small bowl, add DORITOS® FLAMIN’ HOT® Nacho Flavored Tortilla Chips.
- Dip mac ‘n’ cheese balls first into flour, then dredge in eggs and lastly in DORITOS®, pressing to adhere.
- In high-sided skillet set over medium heat, add enough oil to reach 4 inches up sides of skillet. Heat until shimmering or an instant-read thermometer registers 350°F. Add mac ‘n’ cheese balls and cook, turning once, for 3 to 5 minutes or until golden and crispy. Transfer to large paper towel–lined plate and let cool slightly and drain.
- Dipping Sauce: In small bowl, stir together mayonnaise and hot sauce until blended. Serve with mac ‘n’ cheese balls for dipping. Garnish with scallions.
