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Dairy
Easy
1 Hour
Diets 
This kid friendly dish becomes adult-worthy with the addition of vodka sauce and when fried in panko crumbs.
Yield: 2 dozen
1 pound uncooked Gefen Elbow pasta, cooked according to package instructions and drained
1/2 stick butter
1/4 cup flour
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
3 cups milk, room temperature
2 tablespoons Lvov Vodka
3 cups shredded mozzarella cheese
3 large eggs, beaten
2 cups panko crumbs
2 cups oil, for frying
Melt butter over low heat in a medium-sized saucepan. Add the flour and stir until golden and fully dissolved, then add spices.
Slowly add milk, one cup at a time, and then crushed tomatoes and vodka. Bring to a simmer and allow to thicken.
Remove from heat and add cheese. Mix well until cheese is melted. Add drained elbow pasta and mix well.
Place pasta in a lined 9×13-inch pan and refrigerate for eight hours or overnight.
Remove the mac and cheese from the pan and cut into squares.
Prepare a breading station with beaten eggs in one bowl and panko crumbs in another. Coat each square first in egg and then in panko crumbs and set aside.
Heat oil in a deep-frying pan.
Fry each square on both sides until golden, about five minutes in total. Make sure not to crowd the pan. Serve warm, with marinara sauce (optional).
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