How Do U Make Fried Mac and Cheese
Will Dickey
With a crunchy potato chip coating and a flavor reminiscent of pimiento cheese dip, these fried mac and cheese balls are an irresistible appetizer that will disappear quickly at any gathering, be it Thanksgiving, the Super Bowl, or fancy dinner party. Though you'll need to plan ahead (the macaroni mixture needs to chill for at least two hours), this recipe is delightfully easy to pull off. The dredging set up is much like the three-part breading situation you're used to when making chicken Parmesan, and using an instant-read or candy thermometer significantly eases the process of frying. Leftovers are unlikely, but if you do have them, it's best to reheat the mac and cheese balls in a 350°F oven. (It'll take about 15 minutes.)
How does the mac and cheese hold together?
This recipe starts with a homemade macaroni and cheese that's intended to be chilled, rolled into a ball, and deep-fried. On the stovetop, you'll notice that it's thicker because per pound, there's much less milk (and still a good amount of cheese) than there typically is in more traditional stovetop and baked versions.
What's the best cheese for mac and cheese?
Meltability is key. Here, a combination of sharp cheddar and creamy Monterey jack compliment the pimiento peppers. Other good macaroni and cheese options: Gruyère, fontina, and mozzarella.
Can I make this recipe ahead of time?
Once the mac and cheese balls are coated, freeze them in an air-tight container. Then proceed with frying as instructed. (No need to defrost them first!)
Yields: 12 servings
Prep Time: 0 hours 30 mins
Total Time: 2 hours 50 mins
1/2 lb. elbow macaroni
1 tbsp. butter
1 c. + 1 tablespoon all-purpose flour, divided
1 1/4 c. whole milk
8 oz. shredded sharp cheddar cheese
8 oz. shredded pepper-jack cheese
1 4 oz. jar diced pimentos, drained, rinsed and patted dry
1 tsp. kosher salt
1/4 tsp. cayenne pepper
3 large eggs
12 oz. kettle cooked potato chips
Vegetable oil, for frying
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- Cook the macaroni according to the package directions. Drain and rinse the macaroni and set aside.
- Melt the butter in a medium saucepan over medium heat. Add 1 tablespoon of the flour and cook 1 minute, stirring with a whisk. Whisk in the milk and cook 3-4 minutes until the mixture reaches a low boil and thickens. Reduce the heat to low and stir in the cheeses and mix until melted. Add the pimientos, salt, and red pepper and stir to combine. Fold in the macaroni. (The mixture will be very thick.)
- Spread the macaroni mixture evenly into a 9-inch by 13-inch pan. Cover with plastic wrap and refrigerate for 2 hours or until cold.
- Shape the cold macaroni mixture into 2-inch sized balls and place on a parchment lined sheet tray.
- Place the potato chips in a gallon-sized zip-top bag. Using a rolling pin, gently roll over the bag to finely crush the chips. Pour the crushed chips into a shallow dish. Place the remaining 1 cup of flour in a shallow dish. Whisk the eggs in a small bowl. Roll each ball around in the flour, then dip in the eggs letting any excess egg drip off. Roll the ball in the crushed potato chips, firmly pressing the chips into the ball to create a solid coating. Return the balls to the baking sheet. Repeat to coat all of the balls.
- Heat the oil in a dutch oven or large pot until a thermometer registers 350°. Fry 6 balls at a time for 4 to 5 minutes or until golden brown and hot in the center. Drain on paper towels. Serve warm.
If you are a dip lover- try these with ranch!
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How Do U Make Fried Mac and Cheese
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a37246209/fried-mac-and-cheese-balls-recipe/