World’s Best Fried Mac and Cheese

World’s Best Fried Mac and Cheese

Fried Mac & Cheese
Fried Mac & Cheese

One of the dishes I made for this year’s FryFest is a new recipe – fried mac & cheese. I used my Cabot Creamery Seriously Sharp Cheddar Mac N Cheese recipe as the base for this decadent dish. I know these treats are tyically served in a ball shape, but since I was also doing Arancini, rice balls, I opted for squares and really liked the look of them.

Was it the healthiest food option? Clearly not. Is it okay to sample a piece or two once a year? I believe so – all in moderation. The crunchy, deep golden exterior is a perfect match to the creamy, cheesy interior. I served this dish with a simple marinara sauce for dipping, but it’s delish on its own.

Ingredients:

Cut Cold Mac & Cheese
Cut Mac & Cheese

½ stick (4 Tbsp.) butter

  • 4 Tbsp. all-purpose flour
  • ½ tsp. each, ground nutmeg, salt and pepper
  • 4 cups whole milk or light cream
  • 1 cup heavy cream
  • 4 cups freshly grated Cabot Seriously Sharp Cheddar
  • 1 pound tubular pasta (I use Delverde Tortiglioni) boiled 2 minutes less than directed on the packaging, drained
  • 4 large eggs
  • 2 cups Italian breadcrumbs
  • 1/2 cup Panko breadcrumbs
  • Vegetable or peanut oil, for frying
  • Mac & Cheese Components
    Mac & Cheese Components

    Directions:

    1. Place butter in a large, heavy saucepan and melt over medium heat. Add flour and cook for about 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
    2. Stir the milk (or light cream) and the heavy cream into the butter/flour mixture and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, whisking frequently.
    3. Add the cheese, a handful at a time, and stir until fully incorporated.
    4. Add the drained pasta to the cheese sauce and mix well.
    5. Add cheesy pasta to a lightly greased 13×9 baking dish, cool, cover and refrigerate for 8 hours or overnight (what I did).
    6. Using a wide spatula, unmold the cold mac and cheese from the pan and place the rectangle on a cutting board. Cut the mac and cheese into 2-inch squares, place on a baking sheet and freeze for 2 hours.
    7. In a small bowl, whisk the eggs.
    8. In a shallow dish, combine both bread crumbs.
    9. Dip squares into the egg mixture then dredge in breadcrumb mixture.
    10. Fry mac and cheese squares for 3-4 minutes in 350 degree oil in either a large Dutch oven or in an electric fryer in batches. Drain on paper towels and serve hot.

    Makes about 24 squares.

    2nd Annual FryFest

    2nd Annual FryFest

    Fried Mac & Cheese

    Fried Mac & Cheese

    The second installment of FryFest is behind us. Much like the 2013 FryFest, this year’s all-fried event was held on a beautiful late summer day.

    This year, we fried a few of last year’s favorites along with new items. Here’s what my brother-in-food, Danny Chin of Eat with Dan, and me served our 13 guests:

    Finger Food

    Corn Dogs – Veronique

    Arancini (Rice Balls) – Veronique

    Spring rolls -Danny

    Fried Ravioli – Veronique

    Poutine – Veronique & Danny

    Fried Onion Rings – Veronique & Danny

    Danny Chin Making Spring Rolls

    Danny Chin Making Spring Rolls

    Entrée

    Fried Chicken – Danny

    Fried Mac & Cheese – Veronique

    Dessert

    Fried Oreos – Veronique & Danny

    Fried Candy Bars – Veronique & Danny

    Zeppolis – Veronique

    The corn dogs were super with a light batter of flour and corn meal giving the dogs a slight crunch with a hint of sweetness.

    The Arancini might have been my favorite with a creamy risotto interior and golden brown crunchy exterior. Perfect way to use up leftover risotto.

    Danny’s spring rolls are always a hit and I loved watching him roll over 60 rolls in less than 30 minutes.

    Fried raviolis, or as my St Louis friends call them, toasted ravs, were a nice munchies, especially with homemade tomato sauce.

    Fried Chicken

    Fried Chicken

    For my poutine, I know this will be sacrilegious to my folks in Quebec, I ordered cheddar cheese curds from Ellsworth Cooperative Creamery in Wisconsin. More on those folks in a future post. My handcut fries were double-fried for a perfect balance of creamy inside and crispy outside – yum.

    Fried onion rings were a bust this year, bad revision to last year’s yummy rings.

    THE fried chicken – absolutely delicious. My pal Danny smartly chose drumsticks, thighs and some tenderloins. For me, it’s all about dark meat and the overnight buttermilk bath combined with the seasoned flour coating made for a juicy, flavorful and crispy delicacy – well done my friend!

    Fried mac & cheese – yes, it’s slightly irresponsible, health-wise, but so darn tasty. I made my extra cheesy macaroni and cheese recipe for this and will do full instructions in a future post. Guest at the dinner who works with local restaurants told me I should help out some restaurants with their version after tasting mine!

    Fried Oreos and bite size candy bars went into a simple, slightly sweet batter. Super tasty and a recipe will come soon – I promise.

    Fried Oreos

    Fried Oreos

    I’d made my super easy Zeppolis last year and made them again as they were a hit. For a fun touch, I used brown paper sandwich bags, added powdered sugar to them and place 2-3 hot Zeppolis inside for each guest to shake and eat without sharing.

    It was a fun night which is now followed by tons of dieting and exercise, of course. I couldn’t have done it without Danny and my friend Lisa who was a huge help with the a la minute frying.       

    Have you liked Eat with Dan on Facebook? Have you followed him on Twitter? Do it now for drop-dead gorgeous food photos.

    Cheers,

    Veronique