Fried Mac and Cheese Recipe
Fried Mac and Cheese - Perfectly crispy and cheesy fried macaroni with a flavorful breadcrumb topping. Take one bite and you'll be in heaven!
Cook Time1 hr
Total Time1 hr
- 1/2 pound elbow macaroni
- 1 Tablespoon butter
- 1 Tablespoon flour
- 1 cup milk , warmed plus 1 Tablespoon
- 1/2 pound cheddar cheese
- 1/2 pound smoked gouda
- 1 egg
- 1 1/2 cups breadcrumbs
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Optional: Marinara sauce for dipping
Cook macaroni according to directions. Drain and rinse with cold water. Set aside.
In a pan, melt the butter over medium-heat and sprinkle in the flour. Whisk together. Cook for 2 minutes.
Add in warmed milk and stir to get rid of lumps. Cook until sauce thickens, about 2 minutes.
Remove from heat and add in cheese, stir until melted and smooth. Season with salt and pepper. Pour cheese over macaroni and stir to combine.
Pour into a shallow pan and refrigerate for 2 hours.
Form macaroni and cheese into balls using a cookie or ice cream scoop. Place on a wax paper lined cookie sheet and freeze overnight, or until cold and firm.
Mix together egg and 1 Tablespoon milk to make a wash in a shallow bowl. Mix breadcrumbs and seasoning together and place in a shallow bowl. Dip macaroni and cheese balls into egg wash and then cover with breadcrumb mixture.
Heat oil in a large pot to 350°F and fry macaroni and cheese balls until they are golden brown and cooked through, about 5 minutes. Turn them halfway to evenly brown.
Remove and set on baking sheet lined with paper towels. Enjoy while warm with marinara!
- Be sure your oil isn’t too hot so they don’t cook too fast. You want them to heat through so you don’t end up with frozen mac & cheese in the middle!
- Extras can be stored in the freezer.
Serving: 3mac and cheese balls | Calories: 291kcal | Carbohydrates: 26g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 394mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 383IU | Calcium: 327mg | Iron: 1mg