MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Fried Mac & Cheese Shells
 Categories: Pasta, Cheese, Dairy, Breads
      Yield: 20 servings
 
      2 c  Uncooked small pasta shells
     20    Uncooked jumbo pasta shells
      2 tb Butter
     16 oz Velveeta; diced
      2 c  Cheddar cheese; shredded
      1 c  Heavy whipping cream
    3/4 c  Parmesan cheese; grated,
           - divided
  1 1/4 c  Milk; divided
      2 lg Eggs
      2 c  Panko bread crumbs
    1/2 c  A-P flour
           Oil for deep-fat frying
 
  Cook pastas separately according to their package
  
  directions for al dente; drain. Meanwhile, in a large
  saucepan, melt butter over low heat. Add Velveeta,
  cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook
  and stir over low heat until blended. Remove from heat.
  
  In another large saucepan, combine small pasta shells
  and half the cheese mixture; set aside. For dipping
  sauce, stir 1 cup milk into remaining cheese mixture;
  keep warm.
  
  In a shallow bowl, whisk eggs with remaining milk. In
  another shallow bowl, mix bread crumbs with remaining
  Parmesan cheese. Place flour in a third shallow bowl.
  Fill each large shell with scant 1/4 cup pasta mixture.
  Dip in flour to coat all sides; shake off excess. Dip in
  egg mixture, then in bread crumb mixture, patting to
  help coating adhere.
  
  In an electric skillet or a deep fryer, heat oil to
  375°F/190°C. Fry shells, a few at a time, 1-2 minutes on
  each side or until dark golden brown. Drain on paper
  towels. Serve with dipping sauce.
  
  Recipe by Shirley Rickis, The Villages, Florida
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM