Fried Macaroni And Cheese Recipe
Crispy Crumb Coated Macaroni and Cheese Balls. Served over a Creamy Marinara Sauce
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Ingredients
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Macaroni & Cheese
Breading
Creamy Marinara Sauce
Garnish & Assembly
Method
Macaroni & Cheese
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the dry elbow macaroni and cook until just al dente (about 1 minute less than package instructions). Drain well and return to the pot off the heat.
- 2
Make the cheese sauce (roux method)
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the 2 tablespoons of flour and cook, stirring, for 1–2 minutes until the mixture bubbles and loses its raw flour smell. Slowly whisk in the whole milk until smooth. Cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes.
- 3
Finish the mac & cheese
Remove the sauce from heat and whisk in the cream cheese until melted and smooth. Stir in the shredded cheddar and gruyère in two additions, stirring until fully melted. Add the Dijon mustard, salt, black pepper, smoked paprika and nutmeg; taste and adjust seasoning. Fold the sauce into the drained macaroni until evenly coated. Spread the mac & cheese into a shallow baking dish (an even 1–1.5 inch layer helps cooling) and allow to cool to near room temperature, then cover and refrigerate until firm — at least 1 hour (or freeze for 20–30 minutes to speed up shaping).
Breading
- 4
Set up breading stations
Place the 125 g flour in a shallow bowl. In a second bowl whisk together the 2 large eggs and 2 tablespoons milk until smooth. In a third shallow bowl combine panko breadcrumbs, grated Parmesan, optional fine dry breadcrumbs, and 1 tsp salt; mix well.
- 5
Form the balls
Once the mac & cheese is firm and cold, scoop about 1.5 tablespoons to 2 tablespoons of mixture (roughly 25–30 g each) and shape into compact balls with lightly oiled or damp hands. Place shaped balls on a tray lined with parchment. You should get about 24–30 appetizer-sized balls (adjust size for yield). If the mixture is too soft, return tray to fridge or freezer until firm.
- 6
Triple-coat each ball
Working in batches, dredge each mac ball in flour, shaking off excess. Dip into the egg wash, then press thoroughly into the breadcrumb mixture to fully coat. For an extra-crisp exterior, repeat the egg wash and breadcrumb step one more time (double coating). Place coated balls on a tray and refrigerate for at least 15–30 minutes to help the coating adhere; for best results chill 1 hour or freeze 20–30 minutes.
Creamy Marinara Sauce
- 7
- 8
Build the sauce
Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, sugar, dried oregano, red pepper flakes, salt and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered, stirring occasionally, for 15–20 minutes to concentrate the flavors.
- 9
Finish to creamy
Remove from heat and stir in the heavy cream and chopped basil. Taste and adjust salt/pepper. If you prefer a very smooth sauce, use an immersion blender for a few seconds to smooth the texture (optional). Keep warm over very low heat until ready to plate.
Frying
- 10
Heat the oil
Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 3–4 inches (roughly 700–1000 ml depending on pan size). Heat the oil to 175°C / 350°F. Use a thermometer for accuracy; oil that is too hot will brown quickly and leave cold centers, too cool will cause soggy balls.
- 11
Fry in batches
Fry the chilled mac & cheese balls in small batches (do not overcrowd) for 2–4 minutes, turning as needed, until evenly golden brown and crisp. Keep an eye on internal texture; they should be hot and melty inside. Use a slotted spoon to transfer to a paper towel-lined tray to drain.
- 12
Finish and reheat if needed
If you need to hold them briefly, keep balls in a 90–100°C (200–210°F) oven on a wire rack so they stay crisp until plating.
Garnish & Assembly
- 13
Plate
Spoon a generous ladle of the warm creamy marinara onto each serving plate or a shared platter, spreading to form a bed. Arrange 3–5 fried macaroni & cheese balls on top of the sauce per person (adjust quantity to your serving size).
- 14
- 15
Serving suggestion
Serve hot as an appetizer. Provide toothpicks or small forks. Leftovers can be reheated in a 200°C (400°F) oven for 5–8 minutes to re-crisp.
