Snack: Deep-Fried Mac and Cheese Bars

Ingredients

1/2 lb. elbow macaroni
3 tbsp. butter
3 tbsp. all-purpose flour
1 tbsp. dry mustard
2 c. milk
1 c. heavy cream
1/2 c. yellow onion
1 lb. andouille sausage (casing removed)
1 bay leaf
1 tsp. sweet paprika
1 egg
3 c. sharp white Cheddar cheese
1 tsp. kosher salt
1 tsp. Black pepper
2 tbsp. Hot sauce

Instructions

Cook pasta according to package instructions until al dente; don't overcook. Drain in a colander and rinse under running water until cooled slightly. Set aside.
Melt butter in 6-quart pot over medium-high heat. Add flour and mustard and whisk constantly for 5 minutes or until lightly browned.
Stir in milk, cream, onion, sausage, bay leaf, and paprika, and cook, stirring constantly, until thickened, about 5 minutes.
Reduce heat and simmer 5 minutes longer. Gradually stir about 1 cup milk mixture into beaten egg, then add egg mixture back to milk mixture in pot. Add cheese, salt, pepper, and hot sauce, and stir until cheese is melted.
Remove from heat and stir in macaroni. Pour into a greased 2-quart rectangular baking dish.
To make topping, melt butter in a small saucepan over low heat; stir in bread crumbs and remove from heat. Sprinkle cheese evenly over macaroni, then sprinkle with bread crumb mixture. Bake in a 350 degrees F oven for 30 minutes. Let cool completely, then cover and refrigerate overnight.
The next day, cut casserole lengthwise down the middle, then across into 1-inch bars.
For breading, set up three bowls: in one, combine flour and cayenne; beat eggs in the second bowl, and place bread crumbs in the third. Dredge macaroni bars in flour, then egg, then bread crumbs, and place on a baking sheet. Work quickly; don't over handle. Let bars rest in refrigerator 20 minutes to set crumbs.
Heat several inches of oil in a deep-fryer to 350 degrees F. Fry bars, a few at a time, 3 to 4 minutes or until golden brown.
Season hot bars with additional salt and pepper. Serve immediately.

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