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Choose a pasta with a good shape and plenty of nooks for capturing pockets of cheese like shells, cavatappi, or our no-fail elbow macaroni. We suggest steering clear of long, thin, perfect-for-twirling varieties like spaghetti, fettuccini, and linguini. In fact, one of the easiest mistakes when making macaroni and cheese is using the wrong kind of pasta. The final step in mastering–or messing up–this recipe is the pasta.
#Recipe for fried mac and cheese cracker#
The superstar ingredient is, of course, the cheese, and after the Southern Living Test Kitchen tasted, tested, and retested, they found their winner: Cracker Barrel’s Extra Sharp Cheddar Cheese. These macaroni and cheese balls are not at all greasy because they are fried in hot enough oil to seal the outside immediately and not let the oil soak into the center. Once brown, remove the cooked balls from the oil and drain on paper towels. This is not more than the right sprinkling of black pepper, red pepper, and salt although you should tune down the spiciness a bit. It will take approximately one minute to brown your macaroni cheese balls. This is usually derived from a combination of flour, milk and sometimes butter. Mac and Cheese is known for its creaminess and smooth texture, so let’s start with the sauce. The secret to making this wonderful meal is in selecting the key ingredients. The molten cheese sauce works the same way in both recipes. After pouring the macaroni mix into the pan, top it with the bread crumbs and bake at 400 degrees until bubbly. Just keep away from the boxed stuff, the powdery cheese in it has no place on any table. I gather that the restaurant’s kitchen takes leftover mac n’ cheese and fashions it into a fried appetizer. Mac and Cheese can be more than a comfort meal.