When I think of comfort food, my mind immediately drifts to the creamy, cheesy goodness of mac and cheese. Growing up, my grandmother would whip up her famous version every Sunday, filling the house with the warm, inviting aroma of melted cheese and baked pasta. But one day, she decided to take it up a notch by frying it, and that’s when I discovered the crispy fried version that has since become a family favorite. This recipe is not just a meal; it’s a delicious memory that brings back the laughter and love of family gatherings.
What Makes This Recipe Special
- Crunchy Texture: The crispy exterior adds a delightful contrast to the creamy interior, making each bite a textural delight.
- Flavor Explosion: The frying process enhances the flavors, creating a rich, savory experience that traditional mac and cheese simply can’t match.
- Versatile Dish: You can customize the filling with different cheeses or add-ins like bacon or jalapeños for a personal touch.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- Oil for frying
Let’s Get Cooking
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, salt, and pepper to create a roux.
- Gradually whisk in the milk, cooking until the mixture thickens. Stir in the cheese until melted and smooth.
- Combine the cheese sauce with the cooked macaroni, mixing well.
- Allow the mixture to cool, then form into small balls or patties.
- Roll each ball in breadcrumbs until fully coated.
- Heat oil in a deep pan over medium heat. Fry the mac and cheese balls until golden brown, about 3-4 minutes per side.
- Drain on paper towels and serve hot.
My Pro Tips
For an extra kick, try adding some diced jalapeños or crumbled bacon to the cheese mixture before forming the balls. You can also experiment with different types of cheese, like gouda or pepper jack, for a unique flavor profile.
Perfect Pairings
These crispy fried mac and cheese balls pair wonderfully with:
- Fresh garden salad
- Spicy marinara sauce for dipping
- A chilled glass of lemonade or iced tea
- Chocolate chip cookies for dessert
FAQs
Q: Can I make these ahead of time?
A: Yes! You can prepare the mac and cheese mixture and form the balls a day in advance. Just fry them right before serving.
Why I Love This Recipe
This crispy fried mac and cheese is more than just a dish; it’s a celebration of family, laughter, and the joy of cooking together. Every bite takes me back to those cherished Sundays with my grandmother, reminding me of the love that goes into every meal. It’s a dish that brings people together, and I can’t wait for you to experience it too!
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or share your own stories about mac and cheese. I’d love to hear how it turns out for you!
Mac and Cheese Just Leveled Up: Meet the Crispy Fried Version
Ingredients
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup breadcrumbs
- Oil for frying
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, salt, and pepper to create a roux.
- Gradually whisk in the milk, cooking until the mixture thickens. Stir in the cheese until melted and smooth.
- Combine the cheese sauce with the cooked macaroni, mixing well.
- Allow the mixture to cool, then form into small balls or patties.
- Roll each ball in breadcrumbs until fully coated.
- Heat oil in a deep pan over medium heat. Fry the mac and cheese balls until golden brown, about 3-4 minutes per side.
- Drain on paper towels and serve hot.
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