JD's Fried Macaroni and Cheese

Kathy Schroeder

By
@majamom

The first time I saw this, a friend who is a student at the University of Ky. took a picture of it. He was eating it at a snack bar on campus. He raved about it. I became curious, so I went in search of a recipe. This is what I came up with. Instead of making balls, I prefer to flatten the balls and shape into triangles, because I think it fits better on the plate this way and is easier for dipping. This is definitely a make ahead recipe. But it makes a bunch and it is handy to keep some frozen to bring out for a quick appetizer or side dish.


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Comments:

Serves:

many

Prep:

20 Min

Cook:

2 Hr 45 Min

Method:

Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Prepare for big smiles after watching someone bite into these macaroni and cheese balls. Once you bite through the crispy outside, the center of the ball is gooey, cheesy and everything you love about mac and cheese. Great for game day, girls night or even a party appetizer. They do take a bit of time (most of it waiting for the balls to freeze), but worth every minute.

Ingredients

1 lb
elbow macaroni, cooked according to package directions
2 Tbsp
unsalted butter
2 Tbsp
all-purpose flour
2 c
milk, warmed, plus 2 tbsp for egg wash
1 lb
grated smoked gouda cheese
1 lb
grated sharp white cheddar cheese
salt and black pepper
2
eggs
3 c
Panko bread crumbs, seasoned.
vegetable oil for frying
fresh marinara sauce for dipping

Directions Step-By-Step

1
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside. In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes.
2
Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper.
3
Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
4
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
5
Beat the eggs and 2 tablespoons milk together to form an egg wash then into the bread crumbs. Dip balls into egg wash. Put the balls back into the freezer until you are ready to fry.
6
Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara sauce.

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Hashtags: #comfort, #food, #good, #Southern