Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fried Macaroni And Cheese
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- #4177
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
8 ounces medium or sharp cheddar cheese, grated
2 cups dry elbow macaroni, cooked and drained
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/8 teaspoon paprika (optional)
3 large fresh eggs (room temperature), beaten
2 tablespoons butter, melted
1 tablespoon oil or bacon drippings
directions
Grate cheese of choice and set aside. Cook 2 cups dry elbow macaroni to al dente stage according to directions. Drain well in colander. Place in a large bowl. Season with salt, black pepper and paprika (optional).
In a medium bowl, beat eggs briskly with a wire whisk until light and fluffy and pale yellow.
In a large skillet over low heat, heat oil and butter together. Quickly mix together macaroni, grated cheese and beaten eggs. Add mixture to skillet and stir and fry until brown and crispy. Serve immediately.
added by
ssmnita
nutrition data
314 calories, 21 grams fat, 15 grams carbohydrates, 15 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 30, 2013
Addicting! Watch out, you'll wish you'd made more.
July 11, 2013
OMG this is so good! I used bacon drippings which upped the flavor factor tremendously. I didn't find this bland at all, maybe if you use preshredded cheese it is? Grate your own it's more flavorful and you'll get a better texture. I really loved the stir fried effect of this. All I can say is WOW! If you love mac and cheese then you'll probably love this. Might try the other suggestion about freezing it and deep frying it in chunks, but this stir fried way is pretty incredible.
January 4, 2010
This is an awesome dish. To keep the macaroni from falling apart, I froze it overnight in a pan, then cut it into about 1.5 inch squares, coated it, deep fried for 7-9 minutes on 350.
November 19, 2009
I whipped this recipe up..... loved it!!! yes, i read that one person's review, yes i agree, it IS a LITTLE bland... but I am a fellow professional cook, and admittingly, alot of the stuff that we LEARN in cooking/baking food, ya gotta start off somewhere, careful not to do anything out of whack with seasonings and such, until you know what you are doing..... a little bland yes, but still worth the fry :), my suggestion, and i dont mean to tell you how to cook your own creation or anything, but just a suggestion: perhaps add more cheese if ya dont want a product too bland (cheese lovers), or a lil bit more salt.... and I MEAN a LITTLE bit, cuz afterall salt DOES bring out the inner flavors of cheese quite well i find, but too much and it all goes to hell lol, tasting just like the brine. lol. awesome creation!!.... fried macaroni and cheese gets a full 5 stars from me!!
November 24, 2007
Bland, bland, bland. Visually appealing, but no flavor. I actually skillet fried it without stirring and then flipped over to fry the other side. I intended to do that to keep the center creamy, but it needs some additional ingredients to do that.