I prefer to use chickpea flour for my batter before dipping in the breadcrumbs but you can use all purpose flour or even corn starch as well. If you want to bake these I would bake them at 400☏ (204☌) for about 20-25 minutes flipping halfway through. While air frying isn’t entirely like deep frying it definitely gets you pretty close! You can bake these and these should work being deep fried (although fair warning I didn’t test that, and I would recommend freezing up to two hours once breaded). As much as I love deep fried foods, don’t get me wrong I don’t always feel like putting up a pot with oil. Then roll around in the breadcrumb mixture until fully coated.
Grad a ball of mac and cheese, place in the egg & milk mixture until fully coated.
However, I do think elbows or a small macaroni work best here so the pasta isn’t too large. In a separate bowl or on a plate, mix together your bread crumbs and seasonings. I went with chickpea pasta for this recipe but again use any pasta you like. I wanted to keep this a bit easier and used store bought vegan cheeses but if you feel like making homemade you can use this homemade vegan cheddar recipe from last week, it would be great in here! You can use any nondairy milk you like just be sure that is unsweetened and unflavored. WATER, BLEACHED WHEAT FLOUR, ENRICHED MACARONI (WATER, ENRICHED DURUM SEMOLINA ), SHARP CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, ANNATTO COLOR), SOYBEAN OIL, 2% OR LESS OF ANNATTO EXTRACT (COLOR), BUTTER (CREAM, SALT), BUTTERMILK, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), CORN SYRUP SOLIDS, CREAM CHEESE (MILK, CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE), DEXTROSE, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, EGGS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED FOOD STARCH, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), METHYLCELLULOSE, NATURAL FLAVORS, SKIM MILK, PALM OIL, PAPRIKA EXTRACT (COLOR), PASTEURIZED PROCESSED CHEESE SPREAD (CULTURED MILK, WATER, WHEY, SODIUM PHOSPHATES, CREAM, SALT, NATURAL BUTTER FLAVOR, GUAR GUM, SORBIC ACID, VEGETABLE COLOR, ENZYMES), RICOTTA CHEESE (WHEY, MILKFAT, LACTIC ACID, SALT), SALT, SODIUM ALGINATE, SODIUM CITRATE, SODIUM TRIPOLYPHOSPHATE, WHEAT FLOUR, WHEY, YEAST, YEAST EXTRACT, YELLOW CORN FLOUR.I think these would make the perfect Super Bowl snack if you plan on watching the game! Then, I topped them with buffalo sauce and vegan ranch but you can put them with ketchup, marinara sauce, or even go crazy and make a cheese dip for it, like this jalapeño queso.
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