INGREDIENTS
DONUT INGREDIENTS
- 2½ cups (250 g) uncooked elbow macaroni
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup (244 g/8.6 oz) whole milk
- 16 oz (453 g) shredded cheese (we used cheddar and gouda)
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
TOPPING INGREDIENTS
- 3 eggs
- 1 cup (130 g/4.6 oz) all-purpose flour
- 8.5 oz (240.9 g) bag Cheetos or other chips of choice (crushed to powder)
METHOD
DIRECTIONS
- Cook your pasta as instructed on the package and set aside.
- Melt the butter over medium heat and add the flour. Whisk for one minute (no longer).
- Add the milk and whisk until you see the cream thicken.
- Add half the cheese, mix, and add the other half of the cheese.
- The sauce should thicken as it cooks. When you see it thicken, add the cooked pasta and combine using a spatula.
- Add the garlic powder and salt, then refrigerate for at least an hour.
- Remove from the fridge and place a large scoop on a cutting board. Begin to form it into a donut shape using your hands. Cover using plastic wrap and freeze for 15–20 minutes.
- Remove from the freezer and use something to form a hole in the center like a donut (we used a large icing tip).
- Combine beaten eggs in one bowl, flour in another bowl, and chip crumbs in a third bowl.
- Dip the mac and cheese donut into the egg, then the flour, then the egg again, and then the chip crumbs. Be sure to fully coat it in the crumbs.
- Using a deep fryer on 350°F (or a large pot with enough oil to fully submerge the donut), drop each donut into the hot oil until crispy and golden (around 4–5 minutes, flipping halfway). Do not let it burn. Fry the donuts one at a time.
- When each is done, remove from the oil and pat dry with a paper towel.