Mac & Cheese Fritters with Rouge-Mayo Dip

• Rouge-Mayo Dip
• 1 qt. PURE KRAFT Mayonnaise
• 1-3/4 cups GREY POUPON Rouge Dijon Mustard
• 1/4 tsp. chili powder
• Fritters
• pancetta, small diced
• 20 each eggs, divided
• 10 pouches KRAFT Frozen Macaroni & Cheese Dinner, thawed
• 1 qt. saltine crackers, crushed
• 3-3/4 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 1/3 cup GREY POUPON Rouge Dijon Mustard
• 1/3 cup fresh tarragon, chopped
• 1/4 tsp. salt
• 1/4 tsp. chili powder
• 2 qt. seasoned dry bread crumbs

1. Rouge-Mayo Dip: Combine ingredients.
2. Refrigerate until ready to serve.
3. Fritters: Heat saute pan on medium heat; add pancetta.
4. Cook until fat is rendered; drain.
5. Beat 10 eggs (or 2 eggs for trial recipe) in large bowl.
6. Add pancetta, macaroni & cheese, cracker crumbs, American cheese, mustard, tarragon, salt and chili powder; mix well.
7. Refrigerate at least 4 hours or overnight.
8. Beat remaining 10 eggs (or remaining 2 eggs for trial recipe).
9. Shape macaroni mixture into 3/4-oz.
10. balls using #30 scoop.
11. Dip balls in beaten eggs then in bread crumbs, turning to evenly coat each ball.
12. Place in single layer in shallow pan; cover.
13. Freeze at least 2 hours.
14. Deep fry balls in 350 degrees F oil 3 to 5 min.
15. or until cooked through and golden brown.
16. Drain on paper towels.
17. Serve 2 fritters with 2 Tbsp.
18. Rouge-Mayo Dip.

rouge, mayonnaise, poupon, chili powder, fritters, pancetta, eggs, pouches, saltine crackers, chedasharp, mustard, fresh tarragon, salt, chili powder, bread crumbs

Taken from www.kraftrecipes.com/recipes/mac-cheese-fritters-rouge-mayo-dip-181279.aspx (may not work)