Macaroni-and-Pimiento Cheese Bites

Prep: 25 min., Cook: 7 min., Chill: 8 hr., Fry: 4 min. per batch.

Yield: Makes 5 1/2 dozen

Ingredients

• 1  (8-oz.) package elbow macaroni
• 3  tablespoons  butter
• 1/4  cup  all-purpose flour
• 2  cups  milk
• 1  teaspoon  salt
• 1/4  teaspoon  ground red pepper
• 1/8  teaspoon  garlic powder
• 1  (8-oz.) block sharp Cheddar cheese, shredded
• 1  (4-oz.) jar diced pimiento, drained
• 3/4  cup  fine, dry breadcrumbs
• 3/4  cup  freshly grated Parmesan cheese
• 2  large eggs, lightly beaten
• 1/2  cup  milk
• Vegetable oil

Preparation

1. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large skillet over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk and next 3 ingredients; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese and pimiento until melted and smooth. Remove from heat, and stir in pasta.

3. Line a 13- x 9-inch pan with plastic wrap, allowing several inches to extend over edges of pan. Pour mixture into prepared pan. Cool slightly; cover and chill 8 hours. Remove macaroni mixture from pan, and cut into 1-inch squares.

4. Stir together breadcrumbs and Parmesan cheese in a shallow dish or pie plate. Whisk together eggs and 1/2 cup milk in another shallow dish or pie plate; dip macaroni bites in egg mixture, and dredge in breadcrumb mixture.

5. Pour oil to depth of 1 inch in a large skillet; heat to 350°. Fry bites, in batches, 2 minutes on each side or until golden.

Golden Baked Macaroni and Pimiento Cheese: Prepare recipe as directed through Step 2. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish; do not chill. Omit eggs and 1/2 cup milk. Stir together breadcrumbs and Parmesan cheese; sprinkle over mixture. Omit oil. Bake at 350° for 15 to 20 minutes or until golden and bubbly.