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1
Place flour in a small sauce pan over medium low heat.
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2
Whisk in milk till smooth, then add cheeses, olive oil and salt, stirring until cheese starts to melt.
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3
Reduce heat to low, simmer 30 minutes.
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4
Using whisk, stir sauce every few minutes to make sure the sauce becomes thick and smooth.
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5
Now place the 3/4 cup uncooked macaroni in a pot of boiling water.
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6
Boil for 10 minutes(8 minutes for small macaroni), or till tender.
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7
Drain.
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8
You should have about 1 3/4 cups cooked macaroni.
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9
When sauce is done cooking, reserve 2 tbs of the sauce for later.
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10
Pour pasta into a medium bowl and pour in remaining cheese sauce.
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11
Pour the mixture into an 8x8-inch pan that has been greased with oil.
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12
Cover and chill in fridge.
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13
When the macaroni and cheese is cold, slice into 16 squares(slicing down middle, then slicing those squares in half).
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14
Put each square on a piece of wax paper, place in covered container, and freeze 2 hours.
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15
When the mac and cheese has frozen solid, mix milk and egg in a bowl.
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16
In another bowl place flour.
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17
In a third bowl, mix breadcrumbs and 3/4 teaspoons salt.
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18
Heat the oil to 350F.
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19
Bread the mac and cheese one piece at a time,coating a piece with flour, then placing it in the egg and milk mixture, then coating it with breadcrumbs.
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20
Place each piece back into the egg and milk, then in the breadcrumbs again.
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21
Repeat this process with all of the pieces, then place on a large plate.
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22
Let them sit about 15 minutes to defrost.
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23
Fry 4 to 6 at a time in hot oil for 3 minutes or until golden brown (test the first one to make sure it is hot all the way through.
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24
If it is cold inside, let the squares defrost a few more minutes).
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25
Drain on paper towels a few minutes, then place on a serving platter.
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26
Heat the remaining 2 tbs of cheese sauce for about 15 seconds (or until hot) in the microwave.
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27
Drizzle the hot sauce over the mac and cheese squares.
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28
Sprinkle parsley over the top and serve.
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29
Enjoy!
