Jds Fried Macaroni And Cheese Recipes

DORITOS FRIED MAC AND CHEESE

Steps:

• Line a 9-by-13-inch baking dish with parchment leaving a 2-inch overhang on 2 of the sides.
• Bring the milk to a boil in a medium saucepan over medium-high heat. Immediately remove from the heat and add 1 of the bags of chips. Stir gently to make sure all the chips are covered with milk. Let sit until the milk is bright orange and the chips are no longer coated with the cheese powder, about 2 minutes. Strain the milk and return it to the saucepan (you should have 2 1/2 cups of milk). Discard the wet chips.
• Add the macaroni to the steeped milk and bring it to a boil over medium heat. Cook, stirring frequently to keep the macaroni from clumping, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
• Remove the saucepan from the heat, add the Cheddar, cream cheese, butter and 1/2 teaspoon salt and stir until smooth, thick and creamy. Spread the macaroni into the prepared baking dish and freeze until firm and stiff, about 1 hour.
• Meanwhile, pulse the remaining bag of chips in a food processor until fine crumbs. Put the eggs, flour and chip crumbs into 3 separate shallow dishes. Lightly beat the eggs.
• Lift the macaroni slab from the baking dish using the parchment overhangs for handles. Cut the macaroni into 3-inch equilateral triangles. Dredge each triangle in the flour, then dip in the eggs, letting any excess drip off, and finally press into the chip crumbs to cover completely. Put the triangles on a baking sheet and freeze until chilled, about 10 minutes.
• Fill a large heavy pot with 2 inches of oil and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 375 degrees F.
• Working in batches, fry the triangles until golden brown on the outside and heated through on the inside, about 3 minutes. Use a slotted spoon to lift the triangles from the oil and transfer to a paper towel-lined plate; let the oil come back to temperature between batches. Season with salt and serve the triangles in a chip bowl with ranch dressing for dipping.

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).

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.

MACARONI AND CHEESE WITH NAOMI JUDD

Steps:

• Preheat the oven to 350 degrees. Cook the macaroni according to the package directions. Drain well. Meanwhile, in a large, heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium heat, whisking, until thickened, about 1 minute. Add the cheese, salt, and pepper and whisk until smooth.
• Stir the cooked macaroni into the cheese sauce. Scrape into a shallow 2-quart baking dish. Bake in the preheated 350 oven, uncovered, until bubbly and lightly golden on top, 20 to 25 minutes. Add the extra shredded cheese for the last 5 minutes of baking. Let stand 10 minutes before serving.

FRIED MACARONI AND CHEESE

Steps:

• Grease a9x13 pan.
• In large sacepan, bring water and 1/2 tsp salt to boil.
• Add pasta and cook 6-8 minutes, drain well.
• In a large bowl, compine hot pasta, 1.2 cup milk, cheeses, 1.2 tsp salt, and pepper.
• Stir until cheese is melted.
• Spoon into prepared baking dish.
• Cover and refrigerate 8 hours or until rollable.
• Roll macaoni and cheee into 1" balls and plaze on a baking sheet, freeze for 2 hours.
• In a small bowl, whisk together eggs and remining milk.
• In s seperate small bowl combine crushed ritz crackers and corn meal.
• Dip balls into egg mixture, then coer in crumb mixture.
• Fry macaroni and cheese balls in oil for 3-4 minutes or until golden brown.
• Drain on paper towels.