Fried Macaroni and Cheese
Macaroni and cheese baked, cut and deep fried. Is there anything else I need to say?
Macaroni and cheese baked, cut and deep fried. Is there anything else I need to say?
- Carbohydrate 67.29753741544 g
- Cholesterol 99.0207473426667 mg
- Fat 36.7125332723467 g
- Fiber 2.53777503275871 g
- Protein 47.8707288228 g
- Saturated Fat 18.8521290335813 g
- Serving Size 1 1 Serving (309g)
- Sodium 1514.67918277867 mg
- Sugar 64.7597623826813 g
- Trans Fat 2.17661187095734 g
- Calories 798 calories
Step-by-step
- Prepare the macaroni noodles according to manufacturer.
- Drain.
- Return to medium heat. Add milk, 4 eggs, and 4-8 oz of any of the cheeses. Stir until melted. DO NOT ADD ALL THE CHEESE AT ONCE increases chances that it will burn. After each 4-8 ounce portion of cheese is melted, add the next 4-8 ounces.
- Once all the cheese had been added, bake in a non stick pan for 35 to 45 minutes at 350. Remove from oven, and place in the fridge for at least 4 hours to allow complete cooling.
- After it has cooled remove it and cut into squares.
- Crack the two remaining eggs.
- Dip the Macaroni squares in the flour mixed with salt and pepper to taste, and then in the eggs, and then in the bread crumbs. Repeat until all have been coated. Heat Oil to 375F. I Used a deep fryer, but a large pot with enough oil to completely submerge the squares is acceptable.
- Fry for about 3 to 5 minutes until golden brown.
- EAT.
Standard baked casseroles rely on a golden crust of cheese and breadcrumbs on top, but turning pasta completely inside out changes the structural equation entirely. This preparation takes chilled, solid blocks of dairy-rich pasta and encases them in a protective coating before submerging them in hot fat. Managing four distinct cheeses—asiago, romano, provolone, and mozzarella—requires a careful budget approach, because specialty Italian imports can strain grocery finances quickly when bought in large quantities.
Substitutions keep expenses manageable while accommodating dairy-free or gluten-free guests at the table. Swap out the expensive asiago and romano for more affordable aged cheddars or generic hard grating cheeses at a one-to-one ratio, and use a gluten-free starch blend alongside crushed cornflakes to handle the breading process without wheat. When incorporating the dairy into the warm pasta base, add milk and cheese in small 4-ounce increments over medium heat to prevent scorching the milk solids on the bottom of the pan. Chilling the baked slab for at least four hours is mandatory because warm noodles will disintegrate instantly upon hitting the frying oil.
Maintaining an oil temperature around 375 degrees Fahrenheit ensures the outer crust seals rapidly before the interior melts back into a liquid state. Without an instant-read thermometer, drop a small cube of white bread into the heated oil; if it browns deeply within precisely sixty seconds, the fat is ready. Fry small batches for three to five minutes until the exterior achieves a uniform deep amber hue.
