Fried Mac and Cheese Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Refrigerate
2 hrs
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Total Time
2 hrs 35 mins
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Servings
20
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Calories
387 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Fried Mac and Cheese Recipe
Description
This recipe begins by cooking elbow macaroni until tender, then combining it with a roux-based cheese sauce made from butter, flour, warm milk, sharp cheddar, and smoked gouda. The blend of cheeses offers depth with cheddar’s sharpness and gouda’s smoky creaminess. Once mixed, the mac and cheese is chilled until firm enough to shape.
The firm mac and cheese is rolled into balls and frozen to set their shape. When ready to cook, each ball is dipped in an egg wash and coated thoroughly in seasoned bread crumbs. Repeating the dipping and coating process twice builds a thick, crispy exterior that helps contain the gooey cheese inside during frying.
Deep frying the mac and cheese balls yields a golden crust with a tender, creamy center. These fried bites work well as appetizers or snacks when paired with dipping sauces like marinara or Alfredo. The contrast between the crunchy crust and smooth cheese sauce inside provides a satisfying texture combination.
Ingredients
- 1 lb elbow macaroni
- 2 tbsp butter unsalted
- 2 tbsp all-purpose flour
- 2 cups milk warmed, plus 2 tbsp for egg wash
- 1 lb cheddar cheese grated
- 1 lb smoked gouda grated
- salt to taste
- black pepper to taste
- 3 large egg
- 4 cups seasoned bread crumbs
- vegetable oil for frying
- marinara sauce for dipping, or alfredo sauce
Instructions
- Cook macaroni according to package instructions. Immediately drain and rinse with cold water. Drain again and set aside.
- Melt butter in a saucepan over medium heat. Sprinkle in flour and stir with a whisk. Cook for 2 minutes. Whisk in warm milk, working out any lumps. Cook for about 2 minutes until sauce has thickened. Remove from heat. Add both cheeses and stir until melted and smooth. Season with salt and pepper. Fold in macaroni noodles and pour into a shallow pan and refrigerate for at least 2 hours, until macaroni is cold.
- Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze overnight.
- Beat together your eggs with your 2 tablespoons milk and pour it into a shallow bowl. Pour your bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Repeat these steps twice for each ball. This will give it a nice thick coat. Put back into the freezer until you are ready to fry.
- Fry the coated mac and cheese balls for 5 minutes, until golden brown and center is hot. Serve hot with your favorite marinara or Alfredo sauce for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 670mg | 28% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 403mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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