Instructions

01
Prepare the Velveeta shells and cheese according to the package directions. While hot, stir in the shredded sharp cheddar until fully melted.
02
Transfer the cheesy pasta to a parchment-lined baking sheet. Flatten it into a 1-inch thick slab. Chill in the freezer for 30 minutes, or until firm but not frozen solid.
Herb says
Chilling is your friend here, think of it as setting concrete, but tastier.
03
Once firm, cut or scoop the mixture into 1 1/2-inch nuggets. Compress each piece gently with your hands for stability.
04
Set up three bowls: one with all-purpose flour, one with water whisked with baking powder, and one with panko mixed with chili powder, cumin, paprika, garlic powder, 3/4 tsp salt, and black pepper.
Herb says
Mixing your spices into the panko means big flavor in every crunchy bite.
05
Dredge each nugget in flour, then dip in the water-baking powder mixture, then coat thoroughly in the spiced panko.
06
Return coated nuggets to the fridge for 10 minutes to help the breading stick.
07
Heat the oil in a deep pot to 350°F. Fry the nuggets in batches for 2-3 minutes, turning once, until deeply golden and crisp.
Herb says
Don’t crowd the oil, give each nugget its moment to shine and sizzle.
08
Drain on a paper towel–lined plate. While still hot, sprinkle with the remaining 1/2 tsp salt.
09
Serve immediately, while the cheese is molten and the crust is audibly crunchy.

HERB