Fried Mac N Cheese Recipe

Cook the pasta

Bring 8 cups water to a rolling boil in a medium pot. Add 1 tsp salt and the 2 cups elbow macaroni. Cook until just al dente (about 7–8 minutes). Drain thoroughly and return to the pot off heat.

Make the cheese sauce

In the same pot over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1 minute to form a roux. Gradually whisk in 1 cup whole milk until smooth and slightly thickened (2–3 minutes). Reduce heat to low and add 1 cup sharp cheddar, 1/2 cup medium cheddar, 2 tbsp cream cheese, 1/2 tsp Dijon, 1/4 tsp garlic powder, 1/4 tsp black pepper and 1/2 tsp salt. Stir until cheeses melt and sauce is creamy.

Combine

Add drained pasta to the cheese sauce and stir until evenly coated. Taste and adjust seasoning. Transfer macaroni and cheese to a shallow container or baking dish and spread to about 1-inch thickness. Cover and refrigerate at least 1.5 hours (ideally 2–3 hours) until firm — this helps it hold shape for frying.

Prepare breading station

Set three shallow bowls: one with 1/2 cup flour, one with 2 eggs whisked with 2 tbsp milk (egg wash), and one with 1 cup panko mixed with 1/2 cup fine breadcrumbs. Optionally spray panko mix lightly with nonstick spray to help it crisp evenly.

Portion the mac & cheese

Line a work surface with parchment. Uncover the chilled mac & cheese and cut into 8 squares (about 2"–2.5" each) or use a 2" round cookie cutter to make rounds. Work quickly to keep pieces cold.

Dredge

Lightly dust each piece in flour, shaking off excess. Dip into egg wash, then press firmly into the panko mixture to fully coat. For extra sturdiness, double-dip: return coated piece to egg wash and panko again. Place coated pieces on a tray and chill 15 minutes to set the crust.

Heat oil

Pour about 3 cups vegetable oil into a deep skillet or Dutch oven (enough for a 1.5"–2" deep fry). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30 seconds.

Fry

Fry mac & cheese pieces in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Use a slotted spoon or spider to turn and remove. Drain on a wire rack set over a sheet pan or on paper towels. Keep warm in a 200°F oven if making multiple batches.

Finish & serve

Let fried pieces rest 1–2 minutes (they will be very hot inside). Serve immediately with house ranch and optional Wampus Sauce on the side.

Combine 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tbsp buttermilk in a small bowl. Stir in 1 tbsp finely chopped parsley, 1 tbsp finely chopped chives, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and thin with additional buttermilk (1 tsp at a time) if desired. Chill at least 20 minutes to let flavors meld.

Whisk together 1/4 cup mayonnaise, 1 tbsp Sriracha, 1/4 tsp smoked paprika, 1/2 tsp honey, 1/2 tsp lime juice and 1/8 tsp salt. Adjust heat to taste with more Sriracha or a pinch of cayenne. Refrigerate until serving.