Shellabrate Good Times
Pan-Seared Mac and Cheese Cakes with Sharp Cheddar and Panko, Glazed in Honey-Mustard
45 minutes
Serves 4
AppetizerAmericanNut-freeShellfish-freeSoy-free
Herb's take
American party food meets science fair: you’ll combine boxed shells and cheese with real sharp cheddar, bind it all together, and pan-sear for crispy edges. There’s also a homemade honey-mustard glaze (no squeeze bottle shortcuts!) and a panko crust that means serious crunch.
Ingredients
Yield
4
Instructions
- 01Prepare the Velveeta shells and cheese according to the package directions and let cool for 10 minutes.
- 02In a large mixing bowl, combine the warm shells and cheese, sharp cheddar, and beaten eggs. Stir until fully blended.
- 03Add 1/3 cup panko, kosher salt, and black pepper to the mac and cheese mixture. Mix well.
- 04Form the mixture into 8 equal patties, about 3 inches wide and 3/4 inch thick. Place on a lined tray and refrigerate for 15 minutes to firm up.
- 05Meanwhile, in a small bowl, whisk together Dijon mustard, honey, mayonnaise, and apple cider vinegar until smooth. Set aside.
- 06Spread the remaining panko breadcrumbs on a plate. Gently dredge each chilled mac and cheese cake in the panko, pressing to coat both sides.
- 07Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium heat. Once the butter stops foaming, add half the cakes.
- 08Cook cakes for 3–4 minutes per side, until deep golden and crisp. Transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining butter, oil, and cakes.
- 09Arrange the cakes on a serving platter. Drizzle each with honey-mustard glaze and sprinkle with parsley, if desired. Serve warm.
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