fried mac and cheese

Check out this easy recipe for the best mac & cheese bombs from Delish.com!

Mac & Cheese Bombs

c. Shredded Monterey Jack

c. shredded Cheddar

cayenne pepper

c. all-purpose flour

kosher salt

black pepper

eggs,

milk

c. panko bread crumbs

parsley,

Vegetable oil,

they were amazing and crispy they are perfect

IDK How these taste like but they look sooo good! I’m going to make this!

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Mac & Cheese Bombs Are A Handheld Delight

Check out this easy recipe for the best mac & cheese balls. These are such a great idea for anyone who loves mac and cheese and wants to mix it up.

Mac & Cheese Balls

Do you like boxed mac and cheese or homemade?

Prepare macaroni and cheese according to package instructions. While the macaroni and cheese is still hot, stir in cheddar, Monterey Jack and cayenne until the cheese is completely melted. Transfer mac and cheese to a large bowl, then cover with plastic wrap and refrigerate until firm, about 3 hours.

Set up a dredging station: In a small shallow bowl, season flour with salt and pepper. In a second shallow bowl, whisk together eggs and milk. Place bread crumbs in a third bowl.

Using a small cookie scoop, scoop small balls of mac and cheese.  Toss each ball in seasoned flour, dunk in the egg mixture to coat, then dredge in bread crumbs. Refrigerate until ready to fry.

In a large heavy pot, heat about 1" vegetable oil over medium heat. Meanwhile, place a wire rack inside of a large baking sheet. When the oil is very hot and shimmering (and about 350°), add four to five mac and cheese balls. Cook until very golden all over, about 2 minutes per side. Transfer the fried bombs to a wire rack and sprinkle them with salt. Repeat with remaining mac and cheese bombs.

Transfer bombs to a serving dish and garnish with parsley. Serve warm.

(upbeat music) - [Woman] It would put your mac and cheese to shame. - [Man] I was just going for my cheese and mac.

Leftover mac and cheese gets an upgrade when it&#39;s fried and frittered until golden brown and crisp. I realize that the concept of leftover mac and cheese may be alien to many of you, so you may want to make a double batch just to make this.Depending on the size of your pan, you might be able to get away with using less oil, as long as you have enough to come halfway up the side of the pieces you intend to fry.This recipe first appeared on Season 5 of Good Eats. Photo by Lynne Calamia

Fried Mac and Cheese

peanut oil, for frying

all-purpose flour

salt

cayenne

water

panko breadcrumbs

Heat the oil in a heavy pot or Dutch oven on medium-high heat until it reaches 375°F on a digital instant-read thermometer. Then, turn the heat down to medium.

Meanwhile, cut the refrigerated mac and cheese into slabs roughly the size and shape of a deck of cards, approximately 1/2-inch squares.

Combine the flour, salt, pepper, and cayenne in a pie plate. Whisk the egg and water together in a second pie plate. Breadcrumbs go in a third pie plate.

Dredge each slab of mac and cheese in the flour and tap off as much excess powder as possible. Dip in the egg wash, then coat thoroughly with the breadcrumbs. Set aside on a cooling rack for 5 minutes to set. Ease 3 or 4 pieces into the oil at a time and fry until golden brown, 1 to 1 1/2 minutes per side, flipping once. Remove to a cooling rack set over paper towels. Repeat with remaining squares. Serve hot. I like mine with cold ketchup, but that’s just me.

Top 3 fried mac and cheese recipes from across the web

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Mac & Cheese Bombs

Mac & Cheese Balls

Fried Mac and Cheese

Top 3 fried mac and cheese recipes from across the web

The most viewed fried mac and cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mac & Cheese Bombs

Mac & Cheese Balls

Fried Mac and Cheese

The most viewed fried mac and cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine