Fried pimento mac and cheese

Ingredients:

• 4 cups of milk
• 350 g of pasta horns
• 200 g grated cheddar (about 2 cups)
• 100 g grated semi-skimmed mozzarella (about 1 cup)
• 110 g of cream cheese
• 2 x 110g cans chopped pimento peppers, drained
• 1/3 cup sour cream
• 2 tbsp hot sauce + extra for serving
• A large pinch of cayenne pepper
• Vegetable oil, for deep-frying
• Special equipment: deep fat thermometer

Preparation:

1. Line a 9x13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides. Place the milk and pasta in a medium saucepan. Bring the milk to a simmer over medium heat, stirring frequently to prevent the pasta from sticking. Continue cooking, stirring frequently, until the pasta is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
2. Remove the pan from the heat, add the cheddar, mozzarella, cream cheese, pimento peppers, sour cream, hot sauce, cayenne pepper, 1 teaspoon salt, and a pinch of freshly ground black pepper. Stir until smooth, thick, and creamy. Pour into the prepared baking dish and freeze until the pasta is firm, about 30 minutes.
3. Remove the mac and cheese from the pan by pulling the parchment tabs. Cut into 5cm squares, transfer to a baking sheet, and freeze until completely set, about 30 minutes.
4. Meanwhile, add 2 inches of vegetable oil to a large, heavy-bottomed saucepan and heat to 375°F (190°C) on a deep-fry thermometer. Fry the mac and cheese squares, a few at a time, until golden brown, about 2-3 minutes per batch. Transfer to a paper towel-lined plate. Serve hot, drizzled with hot sauce.