Copycat Cheesecake Factory Fried Macaroni And Cheese

Instructions

1. Cook Shells Pasta according to package directions. Drain and set aside.
2. In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes, creating a roux.
3. Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly.
4. Reduce heat to low and stir in Aged White Cheddar Cheese, Fontina Cheese, Gorgonzola Cheese, Dry Sherry, Nutmeg, White Pepper, and Sea Salt until cheeses are melted and sauce is smooth.
5. Add cooked Pasta to the Cheese Sauce and stir to combine.
6. Pour the Macaroni and Cheese into a greased 9x13 inch baking dish. Refrigerate for at least 4 hours, or overnight, until very firm.
7. Cut the chilled Macaroni and Cheese into squares or rectangles.
8. In a shallow dish, combine Panko Bread Crumbs and Parmesan Cheese.
9. Dip each Macaroni and Cheese piece into beaten Egg Yolks, then dredge in the Bread Crumb mixture, ensuring it is fully coated.
10. Heat Grapeseed Oil in a large skillet over medium-high heat.
11. Fry the Macaroni and Cheese pieces for 3-4 minutes per side, or until golden brown and crispy.
12. Remove from skillet and drain on paper towels.
13. To make the Truffle Aioli, whisk together Mayonnaise, Truffle Oil, minced Garlic, and Lemon Juice in a small bowl. Serve immediately with the fried Macaroni and Cheese.