Here is an ingenious new take on macaroni and cheese from the chef of Union Pacific, known for his skill and creativity. These savory, awesomely crisp, cheese-loaded croquettes are a kid's dream come true.
1 pound elbow macaroni
2 cups (½ pound) coarsely grated sharp Cheddar cheese
1 cup (¼ pound) coarsely grated Gruyère cheese
Kosher salt
Freshly ground pepper
¼ cup sour cream
¼ cup mayonnaise
½ teaspoon chopped flat-leaf parsley
1 to 1½ cups flour
5 eggs, lightly beaten
1 cup plain or seasoned bread crumbs
Canola oil for deep-frying
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain and place in a mixing bowl. Add the Cheddar and Gruyère and mix well. Season with salt and pepper and set aside to cool.
When the mixture has cooled to room temperature, add the sour cream, mayonnaise, and parsley, mix well, and form into 8 large or 16 small balls. Dip each ball into flour to coat, dip into the beaten egg, and roll in the bread crumbs until well coated. (After each dip, resqueeze the balls back into shape.)
In a heavy pan, heat about 3 inches of canola oil to 365°F. Lower of balls into the oil with a slotted spoon and fry until browned on all sides (avoid crowding). If the oil starts to get white and foamy on top, discard and replace with fresh oil. Drain the croquettes on paper towels and serve hot.