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Not Butter! Contest 2--Deep-Fried Macaroni and Cheese Bites--Comment to Enter!

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Published on Mar 12, 2010

This is the second of 4 contests sponsored by I Can't Believe It's Not Butter! during the month of March, which is National Nutrition Month. Making a (legitimate) comment on *this particular video* will automatically enter you in Contest 2. You may enter as many times as you like. Contest 2 will end at 12:00 noon, Eastern Time in the U.S., on Thursday, March 18, 2010, and a winner will be randomly selected from commenters up to that point. The winner will be announced in the video for Contest 3, which will begin on Friday, March 19, 2010. The prize for each contest is an I Can't Believe It's not Butter! VIP kit, including a 65.2 MB travel drive (which has a small portion filled with Not Butter! information and recipes), a butter spreader, a coupon for a Not Butter! product (Note: This coupon is only valid in the U.S.), and a Reach Right special magazine from Not Butter!

Here, Betty demonstrates how to make Deep-Fried Macaroni and Cheese Bites, using I Can't Believe It's Not Butter! These are luscious little 1-inch squares of macaroni and cheese that have been dipped into beaten egg and milk, then dredged in a mixture of dry bread crumbs and grated Parmesan cheese, then deep-fried to a golden brown!

Deep-Fried Macaroni and Cheese Bites

8-oz. package uncooked elbow macaroni
3 tablespoons of I Cant Believe Its Not Butter!
1/4 cup flour (all-purpose or self-rising)
2 cups milk
1 teaspoon salt
¼ teaspoon ground red pepper
1/8 teaspoon garlic powder
2 cups shredded sharp Cheddar cheese
¾ cup fine, dry breadcrumbs
¾ cup grated Parmesan cheese
2 eggs, well beaten
½ cup milk
peanut oil

Cook 8-oz. package of elbow macaroni according to package directions. While macaroni is cooking, melt 3 tablespoons I Cant Believe Its Not Butter! in a large, deep skillet over medium heat. Gradually whisk in ¼ cup flour until smooth. Cook and whisk for about 1 minute. If it becomes lumpy, lower heat and continue whisking. You will be able to work the lumps out. Gradually whisk in 2 cups milk, and then 1 teaspoon salt, ¼ teaspoon ground red pepper, and 1/8 teaspoon garlic powder. Cook, whisking constantly for about 5 minutes, until thick. Stir in 2 cups Cheddar cheese and stir until melted and smooth. Prepare a 13-inch by 9-inch by 2-inch Pyrex dish by lining it with plastic wrap, letting the plastic wrap overhang all sides. Pour macaroni and cheese mixture into prepared baking dish. Let it sit at room temperature to cool slightly; then, cover with the overhanging plastic wrap and chill 8 hours or overnight. Remove the plastic wrap, and cut the stiffened macaroni and cheese mixture into 1-inch squares. To make coating mix, stir together ¾ cup breadcrumbs and ¾ cup grated Parmesan cheese in a shallow dish. Use an electric blender or mixer to beat 2 eggs and ½ cup milk, placing the mixture in another shallow dish. Dip macaroni and cheese squares into the egg mixture, and then dredge in the breadcrumb mixture. Heat about 1 inch of peanut oil in a heavy, medium-sized pot to about 350 degrees. Fry macaroni and cheese bites, a few at a time, until golden brown. Place them on a tray covered with paper toweling to drain. Transfer the Deep-Fried Macaroni and Cheese Bites to a nice serving dish and serve while hot! I think you're gonna love 'em! --Betty

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