Andy Montoya
Fried macaroni and cheese is a fun, delicious, and easy-to-make finger food. It is made by cooking macaroni, mixing it with cheese, and then frying it to create a crispy exterior and a gooey, cheesy interior. The dish can be made with leftover macaroni and cheese, or from scratch, and can be served with a variety of sauces, such as marinara or Alfredo. The macaroni can also be baked in the oven instead of being fried. In this text, we will explore the different ways to cook fried macaroni and cheese and provide a step-by-step guide to making this delicious treat.
| Characteristics | Values |
|---|---|
| Oil temperature | 350-375°F |
| Oil type | Vegetable, peanut, lard |
| Breading | Breadcrumbs, crushed crackers, crushed potato chips, panko crumbs, Flamin' Hot Cheetos |
| Seasonings | Paprika, chili powder, black pepper, sugar, salt, cayenne, garlic powder, onion powder, gouda, seasoned salt |
| Macaroni type | Elbow macaroni |
| Cheese type | Cheddar, Colby, Monterey jack, fontina, mild cheddar, pepper jack, Gruyère, sharp cheddar, provolone, Mexican cheese blend, gouda, Italian cheese blend, pimento cheese spread |
| Additional ingredients | Butter, flour, milk, mustard, egg, bay leaf, onion, salt, pepper |
| Cooking method | Deep frying, skillet frying, baking |
| Cooking time | 1-1.5 minutes per side, 3 minutes until crust forms, 3-5 additional minutes, 15-20 minutes in the oven |
| Serving suggestions | Marinara or Alfredo sauce, ketchup |
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What You'll Learn
How to make the macaroni
To make fried macaroni and cheese, you'll first need to prepare the macaroni. Start by bringing a pot of salted water to a boil. Then, add your macaroni and cook it until it's al dente, which should take around 7 minutes. Be sure not to overcook the pasta at this stage, as it will continue to cook in the oven or frying pan. Drain the pasta and run it under cold water, then set it aside.
Next, prepare the cheese sauce. Melt some butter in a saucepan over medium heat, then add flour and whisk until it forms a paste. Cook this mixture for a couple of minutes, whisking constantly, before slowly whisking in warm milk and cream. Continue to cook this sauce until it thickens, then remove it from the heat. It's important to keep the heat low during this step to avoid the sauce becoming grainy. Now, slowly add your chosen cheese to the sauce, stirring until it melts before adding more. Season the sauce with salt and pepper, and any other desired seasonings.
Once your cheese sauce is ready, combine it with the cooked macaroni, stirring well to ensure all the pasta is coated. At this stage, you can add in any extra ingredients, such as bacon or mushrooms, if desired. Pour the macaroni and cheese into a shallow pan and refrigerate until firm, which can take around 2-4 hours.
Once the mixture is firm, you can shape it into slabs or balls, depending on your preferred method of frying. For slabs, cut the mixture into squares of roughly half an inch thick. For balls, use a cookie scoop or your hands to shape the mixture into meatball-sized spheres. Freeze these shapes for at least 2 hours or overnight.
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How to make the cheese sauce
To make the cheese sauce, start by cooking the macaroni according to the package instructions. Drain the pasta and run it under cold water. Return the pasta to the pot. Next, heat butter in a saucepan over medium-low heat. Add in a diced onion and a bay leaf, and cook for 3 to 5 minutes, stirring frequently, until the onion is soft.
Now, stir in the flour and cook for another minute, stirring constantly, until the mixture turns slightly beige, becomes bubbly, and increases in volume. Increase the heat to medium and slowly whisk in the warm milk and cream. Keep whisking to avoid lumps and cook for about 2 minutes until the sauce thickens. Remove from heat.
Add the cheese to the sauce a little at a time, stirring continuously until the cheese melts before adding more. Season with salt and pepper to taste. You can also add mustard to the sauce for a tangy sharpness. Remove and discard the bay leaf. Finally, pour the sauce over the cooked macaroni and stir well.
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How to combine the macaroni and cheese sauce
To combine the macaroni and cheese sauce, you can follow these steps:
Firstly, cook the macaroni according to the package instructions. It is important to not overcook the pasta, so be sure to test it regularly as it boils and drain it when it is still firm to the bite. Drain the pasta and run it under cold water, then set it aside.
Next, make the cheese sauce. To do this, melt butter in a saucepan over medium heat. Sprinkle in flour and stir with a whisk for around 2 minutes. Then, slowly whisk in warm milk, working out any lumps. Cook this mixture for around 2 minutes until it has thickened. Remove from the heat and stir in the cheese. Keep stirring until the cheese has melted and the sauce is smooth. Season with salt and pepper, and any other desired seasonings.
Now, you can combine the macaroni and cheese sauce. Fold the cooked macaroni noodles into the cheese sauce until they are fully coated. Pour the macaroni and cheese into a shallow pan and refrigerate for at least 2 hours, or until it is cold.
Finally, you can shape the mixture into balls or slabs and coat them with breadcrumbs before frying. For the coating, you can use seasoned bread crumbs, crushed crackers, crushed potato chips, or panko crumbs.
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How to shape the macaroni and cheese
To shape fried macaroni and cheese, the macaroni should be cooked until it is al dente or still quite firm to the bite. It is then drained and rinsed with cold water. The macaroni is then combined with the cheese sauce, seasoned, and refrigerated for at least 2 hours until it is cold.
The next step is to shape the cold macaroni and cheese into slabs or balls. For slabs, cut the macaroni and cheese into squares of roughly half an inch in thickness. For balls, use a cookie scoop or your hands to shape the mixture into meatball-sized balls. Place the shaped macaroni and cheese onto a waxed paper-lined tray and freeze overnight.
Once the macaroni and cheese is frozen, it is ready to be dredged and fried. Dredge the slabs or balls in flour, dip them in an egg wash, and then coat them thoroughly with breadcrumbs. Set them aside on a cooling rack for a few minutes to set.
Finally, fry the coated macaroni and cheese in oil heated to around 350°F (or 375°F according to another source) until golden brown. Fry for about 1 to 1.5 minutes per side for slabs, and about 5 minutes for balls. Serve hot.
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How to fry the macaroni and cheese
There are several ways to fry macaroni and cheese, and the method you choose will depend on the type of macaroni and cheese you are using as a base. For example, you can fry leftover macaroni and cheese, or you can make macaroni and cheese from scratch and then fry it. You can also fry it in a skillet or a pot, or use an air fryer or oven.
Frying Leftover Macaroni and Cheese
If you are using leftover macaroni and cheese, you can shape it into slabs or balls before frying. To shape it into slabs, cut the refrigerated mac and cheese into slabs roughly the size and shape of a deck of cards, approximately 1/2-inch squares. If you prefer balls, shape the cold mac and cheese into meatball-sized balls and place them on a waxed paper-lined tray. Freeze the slabs or balls for several hours or overnight.
Frying Macaroni and Cheese from Scratch
To make macaroni and cheese from scratch, cook the macaroni according to the package instructions, drain, and rinse with cold water. Drain again and set aside. Then, make the cheese sauce. To do this, melt butter in a saucepan over medium heat, and sprinkle in flour. Stir with a whisk and cook for 2 minutes. Next, whisk in warm milk, working out any lumps, and cook for about another 2 minutes until the sauce has thickened. Remove from the heat and add the cheese, stirring until it melts. Season with salt and pepper, and fold in the macaroni noodles. Pour the mixture into a shallow pan and refrigerate for at least 2 hours.
Breading the Macaroni and Cheese
Whether you are using leftover macaroni and cheese or have made it from scratch, the next step is to bread the slabs or balls. Beat together eggs with milk and pour the mixture into a shallow bowl. Pour bread crumbs into another shallow bowl. If desired, you can season the bread crumbs with spices such as paprika, chilli powder, black pepper, sugar, salt, and cayenne. Dip the slabs or balls into the egg wash, then coat thoroughly with the breadcrumbs. Set aside on a cooling rack for 5 minutes to set.
Frying the Battered Macaroni and Cheese
Heat oil in a heavy pot or Dutch oven on medium-high heat until it reaches 350–375°F. Ease a few pieces of battered macaroni and cheese into the oil at a time and fry until golden brown, flipping once. This should take 1 to 1 1/2 minutes per side. Remove the fried macaroni and cheese to a cooling rack set over paper towels. Repeat with the remaining slabs or balls. Serve hot with your favorite sauce for dipping.
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Frequently asked questions
The oil temperature should be around 350°F. However, the temperature may need to be adjusted as frozen mac and cheese balls may lower the temperature.
Fry the mac and cheese for 5 minutes, until golden brown and the centre is hot.
Bring a pot of salted water to a boil over high heat. Cook the pasta until it is al dente. Drain the pasta, run it under cold water, and return it to the pot.
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 the sauce has thickened.
