# Components:
→ Mac and Cheese Filling
01 - 7 ounces elbow macaroni
02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups shredded cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/2 teaspoon Dijon mustard
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Onion Rings
10 - 2 large yellow onions
11 - Salt, to taste
→ Breading and Frying
12 - 1 cup all-purpose flour
13 - 2 large eggs
14 - 2 tablespoons milk
15 - 2 cups panko breadcrumbs
16 - 1/2 teaspoon paprika
17 - Oil, for deep frying
# Method Steps:
01 - Boil elbow macaroni in salted water following package directions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, cooking and stirring until the mixture thickens, about 3 to 4 minutes.
03 - Remove sauce from heat and mix in cheddar, mozzarella, Dijon mustard, salt, and black pepper. Blend until smooth, stir in cooked macaroni, and allow mixture to cool to room temperature. Refrigerate until firm, about 20 minutes.
04 - Peel onions and cut into 1/2 inch thick rings. Separate into large, sturdy rings; reserve small inner rings for another use.
05 - Fill the large onion rings with chilled mac and cheese, ensuring the tops are pressed level. Arrange on a tray and freeze for at least 30 minutes until firm.
06 - Arrange three bowls: one with flour, one with eggs whisked with 2 tablespoons milk, and one combining panko breadcrumbs with paprika.
07 - Coat each stuffed onion ring first in flour, then dip in egg mixture, and finally press into the panko mixture until completely covered.
08 - Heat oil to 350°F in a deep fryer or heavy pot. Working in batches, fry rings 2 to 3 minutes per side until deeply golden and crispy. Drain on paper towels.
09 - Immediately season with salt and serve hot with your preferred dipping sauce.
