Fried Mac N' Cheese
Listen, like I said in the Macaroni & Cheese recipe, Macaroni & Cheese is undefeated, it's a classic. It's a recipe that many people don't like too much change or variation. Because Mac N Cheese also lives in the comfort food category, people have come to expect the mac to taste a certain way and are often very unforgiving when people change it.
But I changed it anyways. Well at least I modified the form.
If you're like me, you always have too much mac & cheese leftover. To be honest, I know how to cook mac n cheese for a large crowd, but when it comes to making it for myself, I usually make way too much and before developing this recipe I would end up throwing it away. Well, not anymore because now, the macaroni can be frozen in its ball shape and deep fried for later.
I love pairing this with a bomb tomato sauce or marinara to round out mac to make a complete meal. Serve these as an appetizer or as a meal. Either way, they're sure to please.
Ingredients
8 oz of macaroni pasta
2 TBSP of flour
2 TBSP of butter
2 Cups of milk or heavy cream
8 oz of Mascarpone
Seasoning: Garlic powder, Onion powder, Salt and Pepper
Cheese: 1 lb of Mozzarella (divided), 1 lb of Cheddar
Parmesan Cheese (optional, for the razzle dazzle)
Dredging Station:
-1 Cup of Flour
-Croutons crushed up (or Breadcrumbs),
-3 eggs
Vegetable Oil
Simple Macaroni Recipe:
Cook pasta fully according to package directions.
In a saute pan, add butter and flour and whisk together to cook raw flour (about 3-4 minutes).
Pour in milk and whisk together well. Season generously.
Add 1 lb of cheddar cheese and 1/2 lb of mozzarella cheese.
Add cooked pasta and mascarpone to cheese sauce and combine well.
Refrigerate macaroni and cheese to allow it to set. Around 4 to 6 hours. This can be done overnight.
If freezing macaroni and cheese for later, make mac n cheese and refrigerate to set. After mac is cool, form macaroni and cheese balls and add 1 to 2 cubes of mozzarella cheese to middle of ball and pack together. Freeze in air-tight container. To fry, take out and thaw completely. Continue with directions below. Good to freeze for 1 to 2 months.
To Make Fried Macaroni:
Preheat oil on to medium high heat to 350 degrees F. You don't want your oil TOO hot as it will cook the outside and not melt the cheese
Set up a dredging station (in separate bowls) of beaten eggs, flour and crushed croutons (or breadcrumbs).
Cube the remaining mozzarella to about 1/2 inch sized cubes.
Form macaroni cheese balls and add 1 to 2 cubes of mozzarella to middle of ball and pack together.
Roll ball through the flour. Then the egg. Then the breadcrumbs.
Once oil is hot, fry macaroni and cheese balls until golden brown.
Serve with tomato sauce of choice, garnish with fresh parmesan cheese and dried parsley. Enjoy!