Fried Macaroni And Cheese Bites Recipes

SPICY FRIED MACARONI AND CHEESE BITES

Steps:

• Form the leftover macaroni and cheese into 12 small balls.
• In a pie plate or shallow dish, whisk together the egg, water and the hot sauce. In a second pie plate or shallow dish combine the flour, chili powder, and salt and pepper, to taste.
• In a deep-sided skillet heat the canola oil over medium heat to 350 degrees F.
• Coat the macaroni and cheese balls in the egg mixture. Put into the seasoned flour mixture, making sure they are completely coated.
• Fry in hot oil, in batches, until golden brown, about 4 minutes. Remove from the oil and drain on a plate lined with a paper bag. Transfer to a serving dish and serve hot.

FRIED MACARONI-AND-CHEESE BITES

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
• In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
• Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
• Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
• Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
• Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.

DEEP-FRIED MACARONI AND CHEESE BITES RECIPE

Steps:

• Gather the ingredients.
• Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.
• Shape the cold macaroni and cheese into small balls.
• In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.
• Dip the mac and cheese balls in breadcrumbs, then into the beaten eggs, and then in crumbs again.
• Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.
• Remove to paper towels to drain; keep warm while making subsequent batches.

FRIED MAC AND CHEESE BALLS

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
• While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
• Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
• Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

FRIED MAC AND CHEESE BALLS

Steps:

• 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. 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. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
• Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
• Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
• 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 or Alfredo sauce or combination or both for dipping.

FRIED MAC AND CHEESE BITES

Steps:

• Melt butter in a large saucepan over medium-high. Whisk in 1 tablespoon of the flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly. Bring to a simmer over medium-high; simmer, whisking often, until mixture is slightly thickened and lightly coats back of a spoon, about 3 minutes. Reduce heat to low; add Cheddar cheese, Monterey Jack cheese, salt, garlic powder, black pepper, and cayenne pepper, stirring constantly until cheeses melt and mixture is smooth, about 2 minutes. Remove from heat, and stir in macaroni (mixture will be thick).
• Spread mixture evenly in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, pressing plastic wrap directly on surface; chill until firm, at least 3 hours or up to 24 hours.
• Pour oil to a depth of 2 inches into a large Dutch oven; heat over medium-high to 350°F. Meanwhile, scoop 1 portion macaroni mixture into your hands using a 1-ounce (2-tablespoon) scoop, and roll into a ball. Place on a baking sheet lined with parchment paper. Repeat process with remaining macaroni mixture. (You'll have 36 balls total.)
• Whisk together eggs and water in a shallow dish. Place panko in a second shallow dish, and place remaining 1/3 cup flour in a third shallow dish. Working with 1 ball at a time, dredge in flour, and shake off excess. Roll ball in egg mixture; let excess drip off. Roll in panko, pressing to adhere. Return ball to baking sheet. (Balls can be loosely covered with plastic wrap, and chilled until ready to fry, up to 30 minutes.)
• Fry macaroni balls in 6 to 8 batches, turning occasionally, until golden brown on outside and hot and melted on inside, 4 to 5 minutes. Transfer to a paper-towel lined baking sheet to drain. Serve immediately.

FRIED MACARONI AND CHEESE

Steps:

• Cut refrigerated macaroni and cheese into slices or bite size pieces.
• Season the flour with cayenne, salt,and pepper.
• Dredge each piece through the flour mixture and gently tap off extra.
• Dip in the egg wash and then coat with the bread crumbs.
• Allow them to rest for 5 minutes so the crust can set.
• Very carefully drop into the oil and fry until golden brown.
• Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath.
• Serve.
• (I like mine with hot sauce! but use your imagination or enjoy as is!).
• In a few days, go to the doctors to check your cholestorol.
• Repeat as needed! Lol just kidding! (Well really i'm not).