Instructions:
1. Cook the macaroni in 3 quarts of boiling, salted water until al dente or firm tender. Strain pasta run cold water over it until macaroni is cold, to stop the cooking process. Set aside.

2. In a saucepan, on medium-high heat, add the oil and butter, then the shallot, cook until shallot is soft but not browned. Add the chili powder, garlic powder and onion powder and let sauté for about 30 seconds, stirring continuously.

3. Add the evaporated milk. In a second bowl, mix the cornstarch with the chicken stock until smooth. Add this to the saucepan. Whisk while bringing the mixture to a fast simmer, add the salt and let simmer, whisking frequently until sauce reduces by about 1/4 total quantity. Add the cheddar and jack cheeses, mix until well combined, then add the cooked macaroni to this, mix well and set aside to completely cool.

4. Heat the oil in your fryer to 350 degrees. In a small bowl, mix the water and egg white together.

5. Place one wonton wrapper on the diagonal, on a plate dusted with cornstarch. Place1/2 cup cooled macaroni and cheese in the center. With your finger, brush the edges of the wonton wrapper with the egg white. Fold over the wonton so it meets in the middle. Then fold the edges over one time. Make sure all edges are completely sealed with the egg white. Do this with the remaining wonton wrappers.

6. Drop 2 wontons at a time in the hot oil. Fry until outside edges are brown, about 2 minutes, drain on a paper towel and dust with salt and powdered sugar.

Serving Size: 8+