Wesson Recipes

Beefy Mac and Cheese Popsicles

40oz Wesson Canola Oil Bottle


Cooking Time

45 minutes

Prep Time

20 minutes

Serving Size

approx. 22 popsicles

Brace yourself for Beefy Mac and Cheese Popsicles—a playful twist on comfort food you never saw coming! Creamy mac and cheese meets spicy, seasoned beef, all wrapped in crispy, golden breading and served on a stick. Fried in Wesson Canola Oil for the perfect crunch, these handheld delights are as fun to eat as they are flavorful.

The rich, cheesy pasta pairs perfectly with the spicy beef, creating a snack that’s both indulgent and satisfying. Dip them in marinara, BBQ, or mayo-ketchup sauce for the ultimate bite. Perfect for Super Bowl LIX or any party where you want to wow your guests with something unexpected—and downright delicious!

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CONTAINS:
  • Dairy, eggs
  • Ingredients

    Beef
    Wesson Canola Oil 2 tbsp.
    Lean Ground Beef 1 lb.
    Chili Powder 1 tbsp.
    Chili Flakes 1 1/2 tsp.
    Mac and Cheese
    All-Purpose Flour 2/3 cup.
    Wesson Canola Oil 2/3 cup.
    2% Milk 3 3/4 cup.
    Salt 1 tsp.
    Dijon Mustard 2 tbsp.
    Cheddar Cheese, shredded 4 1/2 cups.
    Elbow Macaroni, cooked al dente 8 cups.
    Breading
    All-Purpose Flour 1 cup.
    Eggs, lightly beaten 3 .
    Panko Breadcrumbs 3 cups.
    Wesson Canola Oil, for frying 6 cups.

    Method

    Beef

    In a large skillet on medium, heat oil and sauté ground beef, breaking up with wooden spoon until no longer pink. Drain and return to pan. Stir in chili powder and chili flakes and continue to cook for 2 more minutes. Set aside.

    Mac and Cheese

    In a large pot, combine all-purpose flour and oil to make a rue. Cook rue over medium heat stirring, until lightly golden approx. 5 minutes. Gradually add milk, whisking constantly so that no lumps form. Whisk in salt and Dijon mustard to combine. Whisk in cheese and reduce heat to low. Cook, whisking for 5 minutes. Remove from heat. Stir in pasta and beef, until well combined. Pour mac and cheese mix into a parchment lined 13″ x 9″ baking pan and an 8″ x 8″ baking pan, mixture should be approx.¾” thick in each pan. Allow to cool for 15 minutes and then cover with parchment paper or plastic wrap. Refrigerate for 3 hours or overnight.

    Assembly Method
    To bread the popsicles, lightly flour each rectangle, dip in egg and then coat with Panko crumbs. Insert popsicle sticks in the ends of the rectangles making sure they are about 2” inside each popsicle. Place on a parchment lined tray and cover with plastic wrap. Return to fridge until ready to cook. Popsicles can be made up to 24 hours ahead. Preheat oil to 350°F. Fry popsicles a few at a time for 2 to 3 minute or until golden crisp and warm inside. Serve with your favorite dipping sauce e.g. Marinara, Ketchup, BBQ sauce with mayo!