Deep-Fried Mac & Cheese Shells

• 2 cups uncooked small pasta shells
• 20 uncooked jumbo pasta shells
• 2 tablespoons butter
• 1 package (16 ounces) Velveeta, cubed
• 2 cups shredded cheddar cheese
• 1 cup heavy whipping cream
• 3/4 cup grated Parmesan cheese, divided
• 1-1/4 cups 2% milk, divided
• 2 large eggs
• 2 cups panko (Japanese) bread crumbs
• 1/2 cup all-purpose flour
• Oil for deep-fat frying

1. Cook pastas separately according to package directions for al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook and stir over low heat until blended. Remove from heat.
2. In another large saucepan, combine small pasta shells and half of the cheese mixture; set aside. For dipping sauce, stir 1 cup milk into remaining cheese mixture; keep warm.
3. In a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix bread crumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with scant 1/4 cup pasta mixture. Dip in flour to coat all sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere.
4. In an electric skillet or deep fryer, heat oil to 375u0b0. Fry shells, a few at a time, 1-2 minutes on each side or until dark golden brown. Drain on paper towels. Serve with dipping sauce.

pasta shells, pasta shells, butter, cheddar cheese, heavy whipping cream, parmesan cheese, milk, eggs, bread crumbs, allpurpose

Taken from www.tasteofhome.com/recipes/deep-fried-mac-cheese-shells/ (may not work)