Debbie wright Recipe

Fried Mac n Cheese

By Debbie wright debbie110772


Rating:
Cook Time:
Method:
Deep Fry
Comments:

I have had these at The Chessecake Factory years ago. I saw a segment on Foodnet work a while back and decided I would give it a try. My kids loved it. They love anything with mac n cheese, plus anything fried..bingo instant success!! They are good alone or dipped in a marinara sauce of choice. Cheescake factory does a marinara mixed with a cream sauce..yummm.

Note..use your favorite mac n cheese recipe. The cheesier the better!! I will post a few links.Even a great way to use left over mac n cheese.

Ingredients

favorite mac n cheese recipe prepare as directed below
1
bowl all purpose flour seasoned with salt and pepper
1
egg and milk mixture
1
bowl of panko bread crumbs..regular bread crumbs can be used but i like the krisp of panko
pot of cooking oil at 350 degrees

Directions Step-By-Step

1
Bake your favorite Mac n Cheese..the more cheese the better
2
Allow to cool ..put in the fridge 3-4 hours..i did mine overnight.
3
Once mac n cheese is really cold form balls..I used an ice cream scoop..then squeezed them really well
4
Place balls in the frezer for 2 hours
5
Once oil is hot dredge the balls..flour, egg/milk, then panko..place in hot oil for 3-4 min until golden brown.
6
I would prepare..3-4 at a time then fry
7
Serve hot as an apietizer or side

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids

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34 Comments

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Sherry Blizzard akflurry
Jul 19, 2015
Debbie....where have you been all my life? I love this idea. I make mac and cheese all the time, but it is more than I can eat and the hunky hubby won't touch it...I always have too many leftovers. You are sooooooooooo pinched!
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Boo Chura BooChura
Jul 14, 2012
Linda, I have no idea what Cheesecake factory did, but it comes to mind to use condensed tomato soup, like Campbells just don't dilute too much. Also I would add milk and a bit of butter to the sauce.
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Linda Ashby Heartnurseva
Jul 4, 2012
Still looking for a recipe to make the tomato cream sauce that is served with these at Cheescake factory, anyone?
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D Downs femvet
Mar 31, 2012
I use shell pasta for mac n cheese because it gives the cheese a place to go and I also start w/a classic white sauce (butter, flour, cream). For fried mac n cheese, I use a small shell pasta, a soft cookie scoop (2" across) The product can be elongated a little and is more suitable for finger food. If left round, make them a scant smaller. Freeze on a tray then put into bags. When serving to a party, use the little forks instead of fingers…rarely is finger food really suitable for fingers, anyway. I am not germaphobic, but I am drip prone when it is least appropriate and do not want others to have that problem.
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Marie Brooks saddleup
Jan 23, 2012
I have had these before except that they were very tiny (now days we could use a small melon scoop instead of ice-cream size) bite size melt in your mouth full of goodness! The old family recipe I have is like combining old fashion baked mac n cheese (calls for 3 eggs which is very fluffy) & using 2-3 Cups smoked gouda cheese! Talk about WOW!!! Now days I have to make mac n cheese in two batches if I want any to make for this dish! This is one of those dishes that experimenting with different ingredients to add to it can be very well worth it! Thanks Deb for putting sending us this great dish!