Deep Fried Mac n’ Cheese

Lynnda Cloutier


This recipe is not for the faint of heart. It’s for those who enjoy excess and deep fried indulgence. Count me in! Source: on a stick

★★★★★ 1 vote


4 bamboo skewers
2 tbsp unsalted butter
2 tbsp flour
1 cup milk
2/3 c
grated sharp cheddar cheese
1/3 c
grated white cheddar cheese
1/4 dash(es)
grated fontina cheese
1/2 lb
dried elbow macaroni, cooked land drained
salt & pepper
vegetable oil for deep frying
1 cup flour
2 eggs, lightly beaten
2 cups panko bread crumbs
salt & pepper


1Grease an 8 x 8 inch baking dish with cooking spray. Melt butter in pan over medium heat and whisk in flour until smooth. Continue whisking 4 minutes and then add milk in a slow steady stream until mixture has thickened but is not brown; stir occasionally to prevent lumps and burning. Once thickened, stir in cheeses, a handful at a time until all is incorporated and mixture is smooth. Fold cheese sauce into cooked macaroni to coat completely. Season with salt and pepper to taste. Pour into prepared dish, pressing pasta firmly with back of a spoon Cover with plastic wrap and refrigerate at least 3 hours or up to 1 day. Once pasta has set, cut into 9 equal squares. Freeze about 1 hour. Preheat oil in large heavy pot over medium high heat. Put flour, eggs, and panko in three separate shallow dishes. Dredge frozen pasta squares first in flour, shaking off excess, then in egg, and finally in panko, coating fully. Thread 2 squares onto each skewer. Once oil reaches 350, carefully put skewers in pot and fry about 6 minutes or until golden brown. Drain on paper towels and lightly season with salt and pepper to taste. Serve hot. Serves 4

About Deep Fried Mac n’ Cheese

Course/Dish: Pasta