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Deep-Fried Macaroni and Cheese
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- #4238
Macaroni and cheese is a classic dish that everyone loves. But have you ever tried deep-fried mac and cheese balls? Serve them as an appetizer or for a fun and unique weeknight dinner.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
1 package (40 ounce size) frozen macaroni and cheese
3 cups fine bread crumbs, or more as needed
directions
Thaw the macaroni and cheese just enough to where it's still very firm but not frozen solid. Scoop the macaroni into balls about 1 1/2-inches in diameter (an ice cream scoop works great).
Place the bread crumbs in a shallow dish. Roll the macaroni and cheese balls in the crumbs, coating thoroughly. Place the coated macaroni on a plate or tray and place in the freezer for 15 minutes.
Meanwhile, preheat oil in a deep fryer to 350 degrees F.
Add the chilled macaroni carefully to the hot oil in batches using tongs or a long-handled spoon. Cook for 3 minutes or until golden brown. Do not overcook. Make sure to keep the oil at 350 degrees F, letting it reheat between batches.
Remove the macaroni and cheese to paper toweling to drain. Serve warm. Serve with marinara sauce for dipping, if desired.
nutrition data
152 calories, 8 grams fat, 14 grams carbohydrates, 6 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
November 21, 2014
When I make this, I don't scoop the macaroni into balls. I let the frozen Mac&Cheese thaw just enough to cut with a knife, cut it into squares straight from its container, dip in egg, coat in breadcrumbs, and fry. The heck with the ball shape.
November 15, 2007
Great recipe, just let thaw a little or use leftover mac and cheese. Sometimes you have to improvise or improve a recipe as you go along, for common sense purposes haha.
i may offer this advise, to use left over baked mac/cheese from night before, in fridge overnight. this might help your way of fixing this dish. it is much easier to work with, also let your dredged pieces sit for 5 minutes or so before deep frying and this helps the batter stick better. happy cooking!