½ cup canned red kidney beans (75 g), drained and rinsed
6 oz dried small elbow macaroni (170 g), cooked and drained
2 tablespoons unsalted butter
¾ cup all-purpose flour (95 g), plus 2 tablespoons, divided
½ cup half-and-half (120 mL)
1 cup grated cheddar cheese (100 g)
1 cup grated mozzarella cheese (125 g), divided
vegetable oil, for frying
3 large eggs
2 cups panko bread crumbs (230 g)
chopped fresh cilantro, for garnish
How to Make It
1. Step
Line 2 baking sheets with parchment paper.
2. Step
Make the chili: In a large pan over medium heat, sauté the onions and Gardein Plant Based Ground Be’f until the onions are translucent, about 7 minutes. Add the tomato paste, Hunt's® Diced Tomatoes, chili powder, cumin, salt, garlic powder, paprika, cinnamon, and nutmeg. Cook for another 30 seconds, until fragrant. Remove the pan from the heat and fold in the red kidney beans and cooked elbow macaroni. Set aside.
3. Step
Make the cheese sauce: Melt the butter in a small saucepan over low heat. Whisk in 2 tablespoons of flour and allow to thicken, about 2 minutes. Whisk in the half-and-half and continue to whisk until the liquid thickens enough to the back of the spoon, 3–5 minutes. Add the cheddar cheese and ½ cup of mozzarella cheese and whisk until smooth.
4. Step
Pour the cheese sauce into the chili and stir until fully incorporated.
5. Step
Pour the chili mac ‘n’ cheese onto a prepared baking sheet and let cool for 1 hour at room temperature.
6. Step
Roll the chili mac ‘n’ cheese mixture into 2- to 2½-inch balls and place on the clean prepared baking sheet. Freeze for 1 hour, until solid.
7. Step
Fill a large pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
8. Step
Add the remaining ¾ cup flour to a shallow bowl. Beat the eggs in a second shallow bowl. Add the panko bread crumbs and remaining ½ cup of mozzarella cheese to a third shallow bowl, and toss to combine.
9. Step
Roll the chili mac ‘n’ cheese balls in the flour, shaking off any excess. Dip in the beaten egg, then coat completely with the panko-cheese mixture.
10. Step
Fry the chili mac ‘n’ cheese balls, about 4 at a time, in the hot oil until golden brown, 2–3 minutes. Transfer to a paper towel-lined plate to drain.
11. Step
Garnish with chopped cilantro and serve immediately.
