Remove the mac and cheese from the oil with a metal slotted spoon and set the deep fried mac and cheese onto a napkin or baking sheet with a grate to allow any excess oil to drip from the fried mac and cheese. These fried mac and cheese bites are best served when still warm, although my daughter happily eats them cold in her lunch box. After each mac and cheese piece is coated, place the coated mac and cheese pieces in the boiling oil and deep fry them for 1 to 1.5 minutes.
Heat some oil in a skillet and pop in the balls - don't crowd the pan, you may need to do them in batches.Ĭook until they are golden brown all over, turning frequently. Upgrade the blue box original flavor with the addition of cheddar cheese, sour cream, butter cracker breadcrumbs, and crushed red pepper. Once you have your breaded mac and cheese bites, it's time to fry them. To season, I sprinkle in a little garlic salt, pepper and Italian seasoning - but you could also add in other herbs or spices such as paprika or cayenne, depending on your taste. I like to use panko breadcrumbs as they crisp up nicely, but any breadcrumbs will do. Next prepare two bowls: One with beaten egg and the other with breadcrumbs, parmesan and seasoning. Gradually, add the milk, stirring until there are no lumps. In a medium saucepan (I used a 3 quart), melt butter over medium to medium-low heat. Then squeeze the mixture together a bit into a ball shape. Make the Mac and Cheese Cook the pasta according to package directions. To make the balls of macaroni, I use a cookie scoop, but you could also use a spoon if you don't have one. This is why leftovers are so good for mac & cheese balls. Firstly I would recommend making your mac and cheese ahead and keeping it in the fridge for a few hours or overnight.
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