Jalapeno Mac 'n' Cheese Bites

A restaurant quality appetizer that whips up quick and won't cost a fortune.

PREP TIME: 1 hour

COOK TIME: 25 minutes

TOTAL TIME: 1 hour 25 minutes

SERVINGS: 24 bites

INGREDIENTS:

1 box Kraft Macaroni and Cheese

2 tablespoons Butter

1/4 cup Half-and-Half

1/2 cup shredded Cheddar Cheese

1 1/2 cups All-Purpose Flour

1/2 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Cayenne Pepper (optional)

2 Eggs, beaten well

1 (8 1/2 ounce) bag Jalapeno-Flavored Potato Chips, crushed well

2 cups Vegetable Oil

FOR THE RANCH DIP:

1/2 cup Mayonnaise

1/3 cup Sour Cream

1/4 cup Buttermilk

1/2 teaspoon Granulated Garlic

1 tablespoon Chives

1 tablespoon Dill

DIRECTIONS:

FOR THE JALAPENO MAC 'N' CHEESE FRIES:

1. In a 2-quart saucepan over high heat, heat 6 cups of water to a boil. Add macaroni and cook, stirring until combined and cheese has melted.

2. Drain and place pasta back into saucepan. Add butter, sauce powder, half-and-half and shredded cheese, stirring until combined and cheese has melted.

3. Pour into a parchment-lined rectangular baking dish and press flat until about 1/2-inch thick. Chill 30 minutes to overnight.

4. Using a sharp knife or pizza cutter, cut 1/3-inch by 3-inch batons out of the chilled macaroni.

5. In a small dish, add flour mixed with salt, pepper and cayenne pepper. In a separated shallow dish, add the beaten eggs. In a third dish, add the crushed jalapeno chips.

6. Dip a mac 'n' cheese baton into the flour until lightly coated, then dip in egg, then coat well with crushed chips. If needed, dig again in the egg, then in the chips. Repeat with remaining macaroni batons.

7. In a 2-quart saucepan, heat 2 cups vegetable oil over medium heat to 350 degrees Fahrenheit.

8. In batches, taking care not to overcrowd the pan, fry the coated macaroni until golden brown. Drain on a paper towel-lined plate.

FOR THE RANCH DIP:

1. Stir ingredients together in a mixing bowl and allow to chill for 30 minutes.

2. Serve the bites alongside ranch dip.