ETA: A picture of the finished, yummy, fried mac and cheese. Please do try NOT to drool on your keyboard or mouse. Mmmmmmmm.
This is going to be strange since I don’t have a picture of the finished product….that will come tomorrow.
Fried Macaroni and Cheese
Your favorite recipe of homemade mac & cheese (not the boxed variety)
1 cup flour
1 cup breadcrumbs
2 eggs, beaten (I used egg substitute)
1/2 tsp paprika
1/4 tsp salt
1/2 tsp pepper
Oil for frying
1. Make the macaroni and cheese (Very important note: not the boxed kind–real, legit baked mac & cheese. My favorite recipe is Down-Home Macaroni & Cheese on the Kraft web site. For this purpose, though, skip the breadcrumbs on the top.) Chill overnight.
2. Cut into bite-sized pieces. (This is harder than it sounds. After half a pan of mac & cheese, the pieces get bigger and bigger as you get more and more tired of cutting Bite. Sized. Pieces. Do the best you can. 🙂 )
3. Sprinkle the paprika, salt and pepper in the flour.
4. Dip mac & cheese pieces in flour, shaking off excess; then in eggs; then in breadcrumbs.
4. Using a deep fryer, fry until golden brown. Drain on paper towels. Salt if desired. Serve with ranch or marinara.
A few pics of the process.
I’ve made this many times and it’s always a hit. My mac & cheese turned out a little “juicier” than usual this time, though, so assuming a successful frying adventure tomorrow, I’ll have a picture of the finished product.