Wednesday, May 2, 2012

Fried Mac and Cheese


Fried Mac and Cheese



I tried making this item 3 years ago based on an installment of  Good Eats.Ugh... It was dry and way hard. Why would anyone want this stuff? Well I guess someone does. Maybe I just didn't do it right. Recently I saw a pic on Pinterest and it looked really good and so much different than the garbage that I put on a plate.

After reading the technique (not the recipe), I knew this could work. The recipe is Mac and Cheese, nothing special. I made a slight change by putting a little more cheese sauce into the mix and using a creamier cheese than I prefer in regular Mac.

This recipe is pretty flexible. Pick your cheeses based on what you like. I suggest that you get as heavy handed as you like with the spice. The one consistent comment I received had to do with seasoning. I think the fried breading may over power the gentle insides.

Just a couple of other notes. Use more cheese sauce than you think you need, this makes it easier to form your balls and makes a cheesier center. Boil the Mac completely because there will not be a second pass. 'Al dente' is NOT what you are looking for here.

When cooking, try to go as slow as possible so that the inside gets warm all the way through. If you have problems with this then hold them in a 200 degree oven while cooking the rest. Here goes.
  • 1 cup elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cups milk, warmed, plus 2 tablespoons for egg wash
  • 1 cup grated Mozzarella
  • 1 cup Sharp Cheddar
  • Salt and black pepper
  • 2 large eggs
  • 1 cup ( 3 stale slices )seasoned bread crumbs (we use Panko)
  • Vegetable oil, for frying
  • Fresh marinara sauce
Cook the macaroni according to package instructions. Drain the pasta and rinse with cold water to stop the cooking process. Drain pasta again and set aside.

Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Do this on low heat. Be patient.





Remove from the heat, add the cheeses, and stir until melted and smooth; season liberally with salt and pepper.


This should be your consistency.

Cheeeeeesssyyyyyy!!!

Now in a separate dish or bowl, fold the cheese sauce into the cooked Mac and refrigerate.


Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight. Try using gloves(i.e cooking gloves for sanitation) to prevent sticking to your hands.

Beat the eggs and 2 tablespoons milk together to form an egg wash then put into the bread crumbs. Put the formed mac balls back into the freezer until you are ready to fry.  I stored mine in plastic condiment container the I stole from a salsa bar. I didn't bread them before freezing,


Heat the oil in a deep-fat fryer or skillet to 330 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 7 to 10 minutes.  Do not try to do this too fast, the center needs to get hot.
Serve hot with our favorite Marinara or Alfredo sauce or combination of both for dipping.

Serves 24.

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