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Deep Fried Mac n' Cheese
Ingredients:
Mac and cheese
•
1lb elbow macaroni
•
1lb gruyere cheese, grated
•
1lbs white cheddar, grated
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1/2 stick of unsalted butter
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1/4 cup flour
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3 cups milk
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1 cup half and half
•
pinch of nutmeg
•
Salt and freshly ground
pepper to taste
•
Parmigiano Reggiano to
taste
•
Olive oil
Directions:
In a large pot, boil the water over high heat, add salt, drizzle some olive
oil, and cook the macaroni according to package instructions and
drain. Bring that same pot back to the stove. Over medium high heat
melts the butter and add the flour once melted. Whisk until well
incorporated, making a roux. Slowly add the milk, whisking constantly.
Keep whisking for about 5 minutes until the sauce boils and thickens.
Once it is thick, add the half and half and cook until the consistency
thickens. Remove from the heat and add the salt, the pepper, the
pinch of nutmeg the white cheddar and Gruyere. Mix everything
together until well incorporated, finally pour the macaroni into the
sauce and stir. Let rest in the fridge for at least 2 hours, make into balls
and freeze until hardened.
Whisk the breadcrumbs with the paprika, garlic powder, black pepper,
sugar, salt, and oregano in a shallow dish; set aside. Beat the eggs with
the 3 tablespoons milk in a small bowl. Remove the mac balls from the
freezer, coat in the egg wash, and then dredge in breading.
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For Frying
•
2 cups breadcrumbs
•
½ tsp paprika
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½ tsp garlic powder
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½ tsp ground black pepper
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½ tsp white sugar
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½ tsp oregano
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¼ tsp salt
•
1 pinch cayenne pepper,
or to taste
•
4 large eggs
•
3 tbsp milk
•
Vegetable oil for frying
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