Deep-fried Mac And Cheese Recipe
Grandma Claire's mac and cheese, breaded, deep-fried and served with marinara sauce and ranch dressing
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Ingredients
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Mac and Cheese Base
Forming & Breading
Sauces & Garnish
Method
Mac and Cheese Base
- 1
Cook pasta
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente (about 7-8 minutes). Drain well and return to the pot.
- 2
- 3
Make cheese sauce
Slowly whisk in the milk until smooth. Cook, stirring, until the sauce thickens and coats the back of a spoon (3–5 minutes). Reduce heat to low. Add cream cheese and whisk until melted. Stir in shredded cheddar and mozzarella a handful at a time until fully melted and smooth. Whisk in Dijon mustard, salt, pepper, and nutmeg (if using). Taste and adjust seasoning.
- 4
Combine pasta and sauce
Fold the cooked macaroni into the cheese sauce until evenly coated. Let the mac and cheese cool slightly for 10 minutes at room temperature, then spread into a lightly greased shallow pan or bowl to chill. Cover and refrigerate until firm, at least 2 hours or preferably overnight. Chilling is important so the shapes hold when breaded.
Forming & Breading
- 5
Prepare breading station
Line three shallow dishes: one with 1/2 cup flour, the second with beaten eggs mixed with 2 tablespoons milk, and the third with panko breadcrumbs mixed with grated Parmesan. Lightly spray small ramekins or a muffin tin with cooking spray or brush with melted butter to help release the mac and cheese shapes.
- 6
Form the mac shapes
Spoon chilled mac and cheese into the prepared ramekins or muffin cups, pressing firmly to compact and smooth the tops. For bite-sized croquettes, scoop about 2 tablespoons each onto a parchment-lined tray and form into balls. For larger rounds, use 1/3–1/2 cup per mold. Freeze the filled molds or tray until solid, about 45–60 minutes (this helps maintain shape while breading and frying).
- 7
Dredge and bread
Remove frozen mac and cheese portions from molds or tray. Working quickly, dredge each piece first in flour, shaking off excess; then dip into the egg wash; finally press into the panko-Parmesan mixture ensuring an even coating. For an extra-crisp double-coat (optional), chill the breaded pieces for 10 minutes, then dip again in egg and panko.
- 8
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer so it is about 2–3 inches deep. Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown steadily without burning.
- 9
Fry until golden
Fry the breaded mac and cheese in batches so they have room. Carefully lower pieces into the hot oil and fry 2–3 minutes for small croquettes, or 3–4 minutes for larger rounds, turning once, until golden brown and heated through. Use a slotted spoon to transfer to a wire rack or paper towels to drain. If desired, keep warm in a 200°F (95°C) oven while finishing the rest.
Sauces & Garnish
- 10
Prepare sauces
Warm the marinara lightly in a small saucepan or microwave until hot. Place ranch dressing in a small serving bowl or ramekin.
- 11