As a kid, my mom always cooked dinner at home from scratch, she wasn’t a fan of all the artificial colors and and flavors in packaged foods, and as a curious kid, I always wondered how other families ate. I’d get little glimpses of what meals were like on the other side when I’d hang out at a friends house. Forbidden treats like Twinkies and Cheetoh’s would would come out, and the twelve year old version of me was always a bit envious.
I think the first time I had macaroni and cheese was when I was around eighteen. I was at a friends house, we got hungry, and he whipped out a box of Kraft, a can of hormel chili and some hot dogs to toss in as well. After leaving the nest for college, and left to my own devices (with an utter distrust of dorm food), Mac’n Cheese and I become good friends. Sometimes salsa would join in, while other times it would be bacon and chili. Like a drunken frat party, it was all fun and games until the hangover set in.
I’ve moved on, and it’s been years since I’ve eyed that tall blue box filled with little pasta elbows and impossibly orange cheese powder, but away from my usual Whole Foods in NYC, I was lured by an endcap display at a local supermarket. I can’t really say I miss my college years, but I figured that if I were going to revisit my early twenties, I may as well do it right; and what better way to relive youthful collegiate exuberance than to take my old favorite and deep fry it?
Units
Ingredients
- 2 tablespoons cultured unsalted butter
- 2 tablespoons flour
- ¾ cup cream (or half and half)
- ¼ teaspoon salt
- 1 cup leftover Mac & cheese (I used Kraft)
- ½ cup flour
- 1 large egg (beaten)
- 1 cup panko (you can also use regular bread crumbs)
- parmesan cheese (for serving)
Instructions
- Melt the butter in a small saucepan. Add the flour and stir vigorously until the mixture is bubbling. Remove the pan from the heat, then slowly whisk in the half and half until it is fully incorporated and there are no lumps. Return the pan to a medium-low heat stove and use a silicone spatula to continuously scrape the bottom of the pan to keep the sauce from burning. When the sauce is thick and bubbly, remove the pan from the heat and add the mac cheese. Stir to combine, then taste for salt and adjust as needed. Cool to room temperature, then place the mixture into the fridge to harden.
- Once the macaroni mixture has cooled, it will be very firm. Use a spoon to scoop out a 1 1/2" ball, then roll it between your hands to make it round, pressing down a bit to remove any air pockets. You should be able to make about 8 balls.
- Add about 2 inches of oil into a heavy bottomed pot. Turn the heat onto medium high, and watch for the temperature to reach about 320 degrees F. In the mean time, get 3 shallow bowls out, and put the flour in one, the egg in another and the panko in the third. Roll each ball in the flour to coat evenly, then in the egg (make sure it's well coated with egg or the panko won't stick). Lastly, drop the balls in the panko and roll around to coat evenly.
- Line a wire rack with paper towels to place the balls on once they're fried. Fry each ball, rolling them around so they brown evenly until they are golden brown and crisp. Transfer the fried mac and cheese bals to a paper towel lined rack and let them drain. Let them cool for a minute before serving, then top with plenty of grated cheese.
guest says
I made these on Thanksgiving they are AMAZING!!!!!!!!!!!!!!!!!!!!!
Teyrich2332 says
omg!!! SOOOOO good!
Steph @ parentingmultiples.net says
Yum Yum Yum! I didn’t have half & half on hand so I sub’d with skim milk and they were still great!
Steph @ parentingmultiples.net says
Yum Yum Yum! I didn’t have half & half on hand so I sub’d with skim milk and they were still great!
Alie says
Saw these on the Chew and thought I would give them a go! Forgot the receipt so glad to see it here!There was variances of course but am sure that the end result is what we are all looking for, I like the sprinkling of cheese idea after frying.
Mariana J says
I just tried this and USUALLY IM NOT THE KIND OF PERSON THAT COMMENTS ON ALL CAPS BUT THIS WAS SOO GOOD THAT I JUST NEEDED TO SAY IT LOUDLY, ehr, type loudly, that is. Amazing. The use of bechamel takes the Kraft boxed unindentified-substance-they-call-cheese to another level. Genius, Marc. JUST GENIUS.
Maryann says
Absolutely wonderful and delicious!!! I didn’t have breadcrumbs so I crushed up some soda crackers and some salt and vinegar chips instead– worked great and tasted even better. Good with ketchup too.
Maryann says
Absolutely wonderful and delicious!!! I didn’t have breadcrumbs so I crushed up some soda crackers and some salt and vinegar chips instead– worked great and tasted even better. Good with ketchup too.
Marilia says
Well, I know what I’m making for dinner tonight. These look incredible!
Marilia says
When do you add the bechamel?
Marc Matsumoto says
Hi John, in the first paragraph, it explains how to make the sauce, then says to add the macaroni and cheese. So I guess technically, you don’t add the bechamel, rather you add the Mac and cheese. Sorry if that was confusing.
tferdaise says
Hey Marc just found your blog and I like it, however, I have a question in regards to this recipe, is the béchamel really needed? I would assume if you let the Mac and cheese set a little it will be able to hold its shape with a little help from the refrig. I plan on doing these, but will add dice jalapeno and Chipotle power to give them a kick.
Marc Matsumoto says
The bechamel isn’t intended to make the mac & cheese set, it’s intended to keep the mac and cheese saucy. If you omit it, the macaroni will absorb most of the moisture in the cheese sauce and you’ll end up with very dry mac & cheese balls. Diced jalapenos and chipotle on the other hand sounds like a fantastic idea!
Niki says
They have em at the Cheesecake Factory it’s amaaazing
Jeannie Adams says
Im not one ta follow recepies i just usually guess whts n it and how to make it ….but the one thing i couldnt fig out was y mine were yucky n dry n side but now i know …..thank you