Fried Macaroni & Cheese

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IngredientsMacaroni and Cheese Fried

  • 1 lb. uncooked elbow macaroni
  • ¼ cup butter
  • ½ cup milk
  • 8 ounces fresh mozzarella cheese, shredded
  • 4 ounces smokes Gouda cheese, shredded
  • 2 ounces American cheese, shredded
  • Canola oil for deep frying
  • ½ cup all-purpose flour
  • 4 eggs, lightly beaten
  • 1 cup fine dry bread crumbs
  • 1 teaspoon cayenne pepper
  • Salt and ground black pepper


  1. Cook the macaroni according to package directions.  It should be al dente, with a nice bite to it.  Put the pasta in a large bowl.
  2. In a medium saucepan, melt the butter, then whisk in the milk.  Start adding the cheeses little by little, stirring so it melts without clumping and makes a nice smooth cheese sauce.
  3. Pour the cheese sauce over the pasta and mix until every noodle is covered.  Put mixture into a 3 quart rectangular baking dish, cover with plastic wrap, and chill from 3 hours to overnight or until the cheese has set up.
  4. Once cheese has set up cut out rounds using a regular drinking glass by pressing the open end into the mixture.
  5. Preheat oil for deep frying to 350⁰F.  Place flour in a shallow dish.  Place the beaten eggs in a second shallow dish.  In a third shallow dish, combine bread crumbs, cayenne pepper, and salt and pepper to taste.
  6. Dredge the rounds into flour first, shake off excess, and dip into the beaten eggs.  Then roll the rounds in the bread crumbs to coat and put them straight into the hot oil.  Fry them, a few at a time, until they are golden brown.  Remove from oil and place on paper towels to allow excess oil to drain.
  7. Serve immediately
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