How to make Mac Cheese Poppers-SK Khazana -
Oozing with cheese, macaroni makes these poppers creamy and delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Macaroni (मैकारोनी), Processed cheese (प्रोसेस्ड चीज़)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Mac Cheese Poppers-SK Khazana checkout Pasta Sandwich, Mac and Cheese Bacon Mini Pots, Mac and Cheese Pops, Mac n Cheese Burger . You can also find more Snacks and Starters recipes like Lehsuni Paneer Tikka Chilli Chicken Croissants Mithai Toast Karela Bhakarwadi
Mac Cheese Poppers-SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mac Cheese Poppers-SK Khazana Recipe
Macaroni boiled 1 cup
Processed cheese grated 1/2 cup
Cheddar cheese grated 1/2 cup
Butter 1 tablespoon
Refined flour 1 tablespoon
Milk 1 cup
Black peppercorns crushed to taste
Salt to taste
Fresh parsley chopped 1 one-inch pieces
Oil t to deep fry
Refined flour slurry as required
Dried breadcrumbs as required
Method
Step 1
Line a baking tray with an aluminium foil.
Step 2
Heat butter in a non-stick pan. Add flour and sauté well making sure it doesn’t turn brown.
Step 3
Add milk and mix well till the sauce thickens. Lower heat and simmer for 5 minutes.
Step 4
Add processed cheese and cheddar cheese and mix till the cheese melts.
Step 5
Add macaroni and mix. Add crushed peppercorns, salt and parsley, mix well and cook for a minute.
Step 6
Spoon out macaroni portions on lined tray and refrigerate for 10-15 minutes.
Step 7
Heat sufficient oil in a kadai.
Step 8
Dip macaroni portions in slurry and coat with breadcrumbs. Repeat the process once.
Step 9
Deep-fry the poppers in hot oil till golden brown and crisp. Drain on absorbent paper.
Step 10
Serve hot tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
