Fried macaroni and cheese is a heavenly twist on the classic comfort food we all love. Imagine creamy, cheesy macaroni coated in a crunchy, golden crust that melts in your mouth with every bite. If you’re wondering how to make fried macaroni and cheese that’s crispy on the outside and gooey on the inside, you’re in the right place! Let’s dive into a step-by-step guide to create this irresistible appetizer or snack at home.
What You’ll Need
– Elbow macaroni (about 1 pound)
– Butter (2 tablespoons)
– All-purpose flour (2 tablespoons)
– Warm milk (2 cups, plus 2 tablespoons for egg wash)
– Cheddar cheese (1 pound, freshly grated)
– Smoked gouda (1 pound, freshly grated)
– Salt and pepper to taste
– Eggs (3 large)
– Seasoned bread crumbs (about 4 cups)
– Vegetable oil (for frying)
– Marinara or Alfredo sauce (for dipping)
Step 1: Cook the Macaroni
Start by cooking the elbow macaroni according to the package instructions. Once cooked, drain and rinse the noodles with cold water to stop the cooking process and prevent sticking. Drain again thoroughly and set aside.
Step 2: Make the Cheese Sauce
In a saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for about 2 minutes to cook out the raw flour taste. Slowly whisk in the warm milk, making sure to break up any lumps. Cook for another 2 minutes until the sauce thickens.
Remove the sauce from heat and stir in the grated cheddar and smoked gouda until melted and smooth. Season with salt and pepper to taste.
Step 3: Combine Macaroni and Cheese Sauce
Fold the cooked macaroni into the cheese sauce until well coated. Pour the mixture into a shallow pan and refrigerate for at least 2 hours, or until completely cold and firm. This step is crucial for shaping the mac and cheese later.
Step 4: Shape and Freeze
Once chilled, scoop the mac and cheese into meatball-sized balls. Place them on a wax paper-lined tray and freeze overnight. Freezing helps the balls hold their shape during frying and ensures a crispy exterior.
Step 5: Bread the Mac and Cheese Balls
Prepare an egg wash by beating the eggs with 2 tablespoons of milk in a shallow bowl. Place the bread crumbs in another shallow bowl.
Remove the frozen mac and cheese balls from the freezer. Dip each ball into the egg wash, then coat with bread crumbs. For an extra crispy coating, repeat this dipping and breading process twice. After breading, return the balls to the freezer until ready to fry.
Step 6: Fry to Golden Perfection
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Carefully fry the mac and cheese balls in batches for about 5 minutes, or until they are golden brown and heated through. The oil temperature may drop when adding frozen balls, so adjust the heat as needed to maintain 350°F.
Drain the fried balls on paper towels to remove excess oil.
Step 7: Serve and Enjoy!
Serve your fried macaroni and cheese hot with your favorite dipping sauces like marinara or Alfredo. The crispy outside combined with the creamy, cheesy inside makes for an unforgettable treat.
Tips for the Best Fried Macaroni and Cheese
– Use freshly grated cheese rather than pre-shredded for better melting and flavor.
– Season your bread crumbs or try alternatives like crushed crackers or panko for different textures.
– Add mix-ins like cooked bacon bits for extra flavor.
– Double breading the mac and cheese balls ensures a thicker, crunchier crust.
– You can use leftover mac and cheese for this recipe—just shape, freeze, bread, and fry.
Fried macaroni and cheese is a delicious way to elevate a classic comfort dish into a fun, shareable snack or appetizer. With a little preparation and patience, you’ll have crispy, cheesy bites that everyone will love!