Cover potatoes with cold water and add salt.
Half teaspoon of freshly ground black pepperĬut potatoes into one-inch cubes and place them in large pot. Cook about half of the bites at once and fry each side for about a minute to a minute and a half.ĭrain the bites on paper towels and serve. Heat oil in a twelve-inch skillet over medium-high heat. Cut chilled macaroni and cheese into 16 pieces, cutting pain 4x.ĭredge each macaroni and cheese bite as follows: first, coat bite lightly with flour, and then dip it in eggs and coat with bread crumbs. Place flour, eggs and breadcrumbs in three separate, shallow bowls. Refrigerate for at least an hour, or until the macaroni and cheese is cooled. Spoon macaroni and cheese into the pan, packing it down. Spray six-inch square baking pan with nonstick cooking spray. Remove from the heat and fold the pasta into the cheese sauce. Continue to cook, while also stirring, until the cheese is melted. Then, bring the sauce to a boil and reduce to low heat and then let it simmer for one minute.
Whisk milk into the flour mixture, slowly. Cook over a medium-low heat, stirring constantly, until the mixture is bubbly. Melt butter in a two-quart saucepan over low heat.
Here are two quick meals that make the colder season more enjoyable!Ĭook the pasta according to the package’s directions and then drain. With the fall season quickly approaching, college students are scrambling to find meals that make them feel happy and cozy.
