INGREDIENTS
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4 quarts water
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1 teaspoon salt, divided
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2 cups uncooked elbow macaroni
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1/2 cup milk
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3 tablespoons milk
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1 (12 ounce) cheese spread, cubed
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1 cup mozzarella cheese, shredded
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1/4 teaspoon ground black pepper
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4 large eggs
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2 cups Italian seasoned breadcrumbs
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1/2 cup yellow cornmeal
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peanut oil, for frying
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