Deep-Fried Mac and Cheese

Deep-Fried Mac and Cheese

Yield: Makes 12 2” squares


  • 4 cups macaroni, cooked
  • 1 tablespoon butter
  • 1 tablespoon white flour
  • 1 cup milk
  • 4 C any cheese but cheddar Cheese is best


1. Melt butter in a large pot over medium-high heat, and add flour. Cook for 1 to 2 minutes.

2. Slowly whisk in milk, and add mustard, nutmeg and Tabasco. Bring to a simmer, allowing mixture to thicken.

3. Remove from heat, and add cheddar cheese. Stir to combine, tasting for seasoning; add salt as needed.

4. Pour in macaroni, and stir to combine.

5. Line a baking pan with parchment or wax paper and grease. Pour in macaroni mixture, and spread into an even layer. Place in fridge and allow to cool completely.

6. Remove macaroni from pan, and remove parchment paper. Cut into cubes, and place on a baking tray. Freeze for 1 1/2 hours.

7. Roll frozen macaroni and cheese in seasoned flour, followed by egg wash, then Panko.

8. Fill a pot with 3 inches of oil and heat to 350 degrees. Deep-fry macaroni cubes in small batches for 4 to 5 minutes, until the panko crust has taken on a golden-brown color.

9. Drain on a paper towel and serve right away.

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