Mac ‘N Snax
Chef Marti Lieberman
Chef Marti Lieberman of Mac Mart repackages mac ‘n cheese in wonton wrappers for bite-size finger food perfect for snacking. The extra-cheesy recipe uses five types of cheese melted into a creamy sauce that binds the macaroni together. Panko crunch adds crispy texture.
2 qt. heavy cream
1 qt. whole milk
1 cup grated Romano cheese
1/2 cup ranch dressing
2 tsp. black pepper
1 cup grated provolone cheese
1/2 cup grated low-moisture mozzarella cheese
2 cups grated cheddar cheese
2 lb. grated white block American-style cheese
2 lb. elbow or shell macaroni, cooked al dente and cooled
1/4 cup olive oil
1 tsp. salt
1 tsp. pepper
2 cups panko breadcrumbs
1 clove garlic, shaved
1/3 cup grated Romano cheese
32 wonton wrappers
Canola or vegetable oil
- For mac, combine heavy cream, milk, Romano cheese, ranch and black pepper in large saucepot for cheese sauce. Place over medium-high heat and stir until well combined and mixture comes to a slow simmer.
- Stir in grated provolone and mozzarella cheeses and stir until incorporated. Repeat with cheddar, stirring until melted. This process will take time and cheese will melt once it reaches a high level of heat. Turn off heat and add grated American cheese. Stir until sauce is silky smooth.
- Add cooked macaroni into sauce until desired consistency is reached with pasta well coated with sauce. Chill until ready to prepare Snax.
- To prepare Panko Crunch, pour 1/4 cup olive oil into a sauté pan. Stir in salt and pepper. Mix in panko and stir on low heat until golden brown. Stir in shaved garlic. Remove crumbs from pan and mix in grated romano cheese.
- To prepare Snax, cut wonton wrappers into 3-inch squares. Form 1 1/2-ounce balls of chilled Mac mixture. Place each ball in center of wonton square. Wet edges and pinch together forming a pocket.
- Fill medium saucepan with oil and heat to 350 F. When hot, add Snax and cook until golden brown; drain. Garnish with Panko Crunch before serving. Alternately Snax may be cooked in an air fryer at 360°F for 4 minutes.
Photo courtesy of California Milk Advisory Board