Deep-fried mac and cheese

Ingredients:

• 3.5 cups whole milk
• 2 x 250g bags of cheese-flavored tortilla chips
• 170 g of pasta
• 220 g grated sharp cheddar (2 cups)
• 60 g cream cheese, cut into small pieces (about 1/4 cup)
• 2 tablespoons unsalted butter, cut into small pieces
• 4 large eggs
• 1 cup flour
• Vegetable oil for deep-frying
• Ranch sauce for filing

Preparation:

1. Line a 22x32 cm baking dish with parchment paper, leaving a 5 cm overhang on both sides.
2. In a medium saucepan, bring the milk to a boil over medium-high heat. Immediately remove from heat and add 1 bag of potato chips. Stir gently to ensure all the chips are coated. Let steep until the milk turns bright orange, about 2 minutes. Strain the milk and return it to the saucepan (you should have 2.5 cups of milk). Discard the soaked chips.
3. Add the pasta to the orange-colored milk and bring to a simmer over medium heat. Cook, stirring frequently to prevent the pasta from sticking, until tender and the milk thickens to the consistency of heavy cream, 4–5 minutes.
4. Remove the pan from the heat, add the cheddar, cream cheese, butter, and 1/2 teaspoon of salt, and stir until smooth, thick, and creamy. Transfer the pasta to the prepared baking dish and freeze until firm, about 1 hour.
5. Meanwhile, process the remaining bag of chips in a food processor until finely ground. Place the eggs, flour, and crushed chips in three separate shallow bowls. Lightly beat the eggs.
6. Remove the mac and cheese from the pan by pulling the parchment paper. Cut into 8cm (3.25in) triangles. Dredge each triangle in flour, then dip in egg, letting any excess drip off, and finally roll in the chips, coating completely on all sides. Place the triangles on a baking sheet and freeze for about 10 minutes.
7. Pour 2 inches of oil into a large, heavy-bottomed saucepan and attach a deep-fry thermometer. Heat the oil over medium heat to 375°F (190°C).
8. Fry the triangles, a few at a time, until golden brown and heated through, about 3 minutes. Use a slotted spoon to remove the triangles from the oil and transfer them to a paper towel-lined plate. Reheat the oil between each batch. Season the triangles with salt and serve with ranch dressing for dipping.