Step 1
In a saucepan, melt butter over medium heat and cook shallot, if using for 2 minutes or until softened. Stir in flour and cook for 1 minute. Gradually whisk in milk. Cook, whisking gently for about 3 minutes or until starting to bubble and thicken. Reduce heat to low; stir in cheddar and mozzarella cheeses, salt and pepper. Stir until cheese is melted. Remove from heat and stir in sour cream.
Step 2
Place macaroni into a large bowl and pour sauce over and stir to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
Step 3
Place flour, eggs and breadcrumbs with salt and pepper in 3 shallow bowls.
Step 4
Scoop about 2 tbsp (30 mL) of the macaroni and cheese and shape into a log or oval. Repeat with remaining macaroni and cheese. Place on baking sheet. Coat each croquette in flour then roll in egg, letting excess drip off before rolling to coat in breadcrumbs; place on baking sheet.
Step 5
In a deep pot, heat oil to 325ºF to 350ºF(160ºC to 180ºC). Fry a few croquettes at a time, about 2 minutes or until golden brown. Remove to a paper towel or rack lined baking sheet. Repeat with remaining croquettes. Alternatively, if using an air fryer, place a few croquettes spaced out into air fryer basket and spray with cooking spray. Air fry at 400ºF (200ºC) for about 8 minutes or until golden brown. Repeat with remaining croquettes.
Top 5 Nutrients: Selenium ≥12%DV, Vitamin B12 ≥8%DV, Vitamin E ≥8%DV, Niacin ≥8%DV, Riboflavin ≥7%DV.
Top 5 Nutrients: Selenium ≥12%DV, Vitamin B12 ≥8%DV, Niacin ≥8%DV, Riboflavin ≥7%DV, Folate ≥7%DV.