Today I tried my hand at fried mac-and-cheese. Last fall my dad and my brother had them at the Turkey Rod Run at Daytona Beach, and they said they were heavenly. All I used were a few ingredients, a great recipe from the Food Network, and 5 little tips from the Food Republic.
The ingredients are, macaroni pasta, SMOKED gouda, eggs, cheddar, milk, butter, flour, water, and SEASONED bread crumbs.
First, start by cooking one pound of pasta and rinse with cold water, this stops the cooking process and helps ensure your pasta doesn’t overcook.
Then, in a medium saucepan melt two tablespoons of unsalted butter. Once the butter has melted whisk in two tablespoons of all purpose flour. The butter and flour will create a roux (Pronounced Roo) that will help thicken your sauce. Next add two cups of milk and whisk thoroughly.
While making this my mother was going through the ingredients to make sure I had everything I needed and getting everything prepared which meant getting everything measured and ready to go. Upon doing this she thought that the two cups of milk that she had previously measured was intended for frying not for the roux, so like any resourceful mother she drank it, and she drank it all. Later on she discovered that she had not needed to drink all that milk because it was actually for the roux like she had thought in the first place.
Next add your SMOKED gouda and cheddar…
… and whisk in your macaroni.
Next get a mini muffin pan and use a spring loaded scoop to put your mac-and-cheese into its new home.
Next freeze your mac-and-cheese balls in the freezer overnight and let them defrost for three to five minutes before you are ready to use them.
Next dip all your mac-and-cheese balls in flour, then your two eggs, then your SEASONED bread crumbs.
They should look sort of like this.
Next fry them for five to seven minutes, let cool…
… and enjoy! They were delicious and gone before we knew it!
I love fried food! Be sure to check out my onion rings recipe also!