Fried Macaroni And Cheese Bites Recipes

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FRIED MACARONI-AND-CHEESE BITES



Fried Macaroni-and-Cheese Bites image

Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 10 dozen

Number Of Ingredients 10

Coarse salt
1 pound elbow macaroni
5 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk, room temperature
3/4 teaspoon mustard powder
4 3/4 cups grated white cheddar cheese (about 14 ounces), room temperature
1/2 to 3/4 cup safflower oil, for frying, plus more for parchment
4 large eggs
2 cups panko

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.

SPICY FRIED MACARONI AND CHEESE BITES



Spicy Fried Macaroni and Cheese Bites image

Provided by Sandra Lee

Categories     appetizer

Time 13m

Yield 12 bites

Number Of Ingredients 8

3 cups leftover macaroni and cheese
1 egg
1/4 cup water
1 tablespoon hot sauce
1/2 cup all-purpose flour
1/4 teaspoon chili powder
Salt and freshly ground black pepper
1 cup canola oil

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.

DEEP-FRIED MACARONI AND CHEESE BITES RECIPE



Deep-Fried Macaroni and Cheese Bites Recipe image

Macaroni and cheese bites are a genius way to use leftover macaroni and cheese. Add jalapeño peppers or bacon to them for a burst of flavor.

Provided by Diana Rattray

Categories     Appetizer

Time 20m

Number Of Ingredients 5

3 cups oil for frying (or up to fill line on deep fryer)
2 cups macaroni and cheese (cold, leftover )
2 eggs (lightly beaten)
2 tablespoons milk
1 cup breadcrumbs (approximate)

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.

Nutrition Facts : Calories 438 kcal, Carbohydrate 29 g, Cholesterol 64 mg, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, Sodium 381 mg, Sugar 4 g, Fat 32 g, ServingSize 1 to 2 dozen (6 servings), UnsaturatedFat 0 g

FRIED MAC AND CHEESE BALLS



Fried Mac and Cheese Balls image

A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!

Provided by erinrhodes813

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 7h10m

Yield 8

Number Of Ingredients 16

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
¼ cup milk
1 cup shredded Cheddar cheese
¾ cup pimento cheese spread
1 cup shredded Italian cheese blend
2 cups Italian seasoned bread crumbs
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon white sugar
¼ teaspoon salt
1 pinch cayenne pepper, or to taste
4 eggs
3 tablespoons milk
4 cups peanut oil for frying, or as needed

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.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 42.1 g, Cholesterol 146.5 mg, Fat 32.3 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 14 g, Sodium 1204 mg, Sugar 6.9 g

FRIED MACARONI AND CHEESE



Fried Macaroni and Cheese image

As if macaroni and cheese wasnt fattening enough already!!! lol! It really is worth it though! I saw this on food network a while ago. Always KISS THE COOK!

Provided by KISS THE COOK

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

leftover prepared macaroni and cheese, refrigerated for at least overnight (should not be from the box type)
1 cup all-purpose flour
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon pepper
1 egg, beaten with
2 tablespoons water
1 cup breadcrumbs, preferably Japanese panko
oil (for deep frying)

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).

FRIED MAC AND CHEESE BALLS



Fried Mac and Cheese Balls image

Provided by Food Network

Categories     main-dish

Time 12h35m

Yield 6 servings

Number Of Ingredients 11

1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
2 large eggs
3 cups seasoned bread crumbs
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve

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 MACARONI AND CHEESE



Fried Macaroni and Cheese image

Make and share this Fried Macaroni and Cheese recipe from Food.com.

Provided by troyh

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb macaroni
3 -4 cups water
1/2 teaspoon salt
1/4 lb margarine or 1/4 lb butter
3 eggs
1 1/2 cups cheddar cheese, shredded

Steps:

  • Cook macaroni in water and the salt until tender.
  • Drain.
  • In a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet.
  • Beat the eggs as for scrambled, pour this over the macaroni.
  • Fry on medium heat.
  • Add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.

Nutrition Facts : Calories 425.7, Fat 21.1, SaturatedFat 7.6, Cholesterol 92, Sodium 443.4, Carbohydrate 43.1, Fiber 1.8, Sugar 1.7, Protein 15.2

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