Deep Fried Kale-Salami Mac & Cheese Bites

• 2 Tablespoons-Unsalted Butter
• 2 Tablespoons-All Purpose Flour
• 1 1/4 Cups-Heavy Cream
• To Taste-Kosher Salt/Black Pepper
• 1/2 Pound-Shell Pasta
• 8 Ounces-Havarti-shredded
• ½ Cup-Pepperoni-chopped fine
• ½ Cup-Kale-blanched, ice bath, drained, chopped fine
• 2 Cups-All Purpose Flour               
• 3 Each-Eggs-beaten
• 4 Cups-Panko Bread Crumbs
• To Fry-Canola Oil

Directions:

1. Cook pasta two minutes under package instructions.
2. Drain and cool, by running cold water over pasta, until completely cooled, drain well.                                                                                                 
3. Melt butter over medium heat, add flour and stir to combine.
4. Add heavy cream and raise heat to medium high heat.
5. When cream begins to thicken add cheese and pasta, fold to combine.
6. Once combined gently fold in pepperoni, kale and season to taste.
7. Place in a buttered 8”x8” dish, level of and place in refrigerator.
8. Cool until solid, about four hours or overnight.
9. Preheat oil to 360 degrees.
10. Once cooled loosen sides by running a paring knife along the sides of the dish.
11. Turn mac out unto a cutting board and cut into 16 equal 2”x2” portions.
12. Four vertical cuts and four horizontal cuts, making 16 cubes.
13. Cut each into quarters.
14. Set up bread station in this order: flour, egg, bread crumbs.
15. Dip each into flour, shake off excess, dip in egg to coat.
16. Lift out of egg and let excess drip off before placing in bread crumbs.
17. Once all are breaded, fry in batches until golden, about 2 minutes.
18. Drain on a paper towel, insert toothpick into each and serve.