JALAPEÑO POPPER MAC N CHEESE BITES

Cook the noodles like normal, strain, and return to pan on low heat. Add all of the mac ingredients (greek yogurt, butter, dry mustard powder, chopped jalapeno, garlic powder, shredded cheddar cheese, milk, green onion) and mix it up and continue heating until shredded cheese is melted. Taste and add salt & pepper to your liking. PUT THE MAC INTO A TUPPERWARE AND REFRIGERATE FOR AT LEAST 1 HOUR, or stick it in the freezer for a bit - you want the mac completely chilled so that it is easier to roll into balls. Once chilled, remove from fridge and make golf ball-sized bites out of the mac. Use your hands to kind of mold them into bites. Place your bites onto a baking tray with parchment paper and freeze for 20 minutes (this is just to make sure they hold their shape while you fry them). While they’re in the freezer, make your batter. Combine all dry ingredients (oat flour, flaxseed meal, italian seasoning, salt, pepper, garlic powder, paprika) and mix. Add your water and stir together - you will want a thick but drippy consistency. Heat a small sauce with avocado oil (about an inch deep). You can also use Canola oil. Remove bites from the freezer and roll into the batter making sure it’s all covered. Once your oil is hot, drop in your mac n cheese bite. After 20 seconds, flip over. They should be golden brown. Serve with a spicy ranch, a hot sauce of your choice, or whatever your go-to dipping sauce is. ENJOY