Ingredients

• ½ small onion, chopped
• 1 ½ tbsp canola or vegetable oil
• 1/8 cup all-purpose flour
• 1 ½ cups Lactantia^® Half and Half 10% Cream
• 1/8 tsp salt
• 1/8 tsp white pepper
• ¼ tsp cayenne pepper
• 1 cup shredded cheddar cheese
• 1 cup chicken stock
• 2 cups cooked macaroni
• 2 eggs
• 1 ½ cups flour
• 1 ½ cups seasoned breadcrumbs
• Canola oil for frying

Aïolï

• 1 cup mayo
• 2 tsp lemon juice
• 1 chipotle pepper in adobo sauce, chopped to a purée

Instructions

1. Preheat oven to 350°F (180°C)
2. In a medium size pot, heat the oil and add in the onions over medium heat and gently sautée for a minute to extract the flavours. Stir often to avoid getting too much colour.
3. Add in the flour, and cook the roux (flour and oil) for a few minutes.
4. Slowly pour in the Lactantia^® 10% Half & Half Cream while whisking vigorously to avoid lumps.
5. Once the mixture is thick and smooth, add in the salt and white pepper and continue to gently cook for a few more minutes.
6. Sprinkle in the cheese, while continuing to whisk. Slowly add in the chicken stock until desired thickness is achieved.
7. In a bowl, mix together the cooked macaroni and the cheese sauce with ¼ cup of the seasoned breadcrumbs and ¼ cup of the flour, and let cool.
8. Set up your breading station with three plates: plate 1 for flour, plate 2 for eggs beaten, plate 3 for seasoned breadcrumbs.
9. Once macaroni mixture is cooled, form into patties and place in the flour plate to coat. Then, place in egg and end in the breadcrumbs.
10. In a large nonstick pan, heat your oil on medium heat
11. Once oil is hot enough, take each fritter, and sear on all sides.
12. Place on a parchment-lined baking sheet and bake in the oven for 10 minutes.
13. Serve with chipotle aioli.

Aïolï:

• In a bowl, mix together the mayo, lemon juice, and chopped chipotle pepper. Adjust seasonings and refrigerate.