Ingredients
2 cups uncooked small pasta shells20 uncooked jumbo pasta shells2 tablespoons butter1 package (16 ounces) Velveeta, cubed2 cups shredded cheddar cheese1 cup heavy whipping cream3/4 cup grated Parmesan cheese, divided 1-1/4 cups 2% milk, divided 2 large eggs2 cups panko bread crumbs1/2 cup all-purpose flourOil for deep-fat frying
Preparation
Cook pastas separately according to their package directions for al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook and stir over low heat until blended. Remove from heat.
In another large saucepan, combine small pasta shells and half the cheese mixture; set aside. For dipping sauce, stir 1 cup milk into remaining cheese mixture; keep warm.
In a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix bread crumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with scant 1/4 cup pasta mixture. Dip in flour to coat all sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere.
In an electric skillet or a deep fryer, heat oil to 375°. Fry shells, a few at a time, 1-2 minutes on each side or until dark golden brown. Drain on paper towels. Serve with dipping sauce.
