GET THE RECIPE HERE.
You don't need fried mac and cheese bombs, but deep down, you know you really, very much so want one. It's the "screw my diet!"/YOLO snack we all need every once in awhile. The way I see it: if you're going to be bad, go all out. Making fried mac and cheese is the epitome of splurging. Don't worry, the process is easier than you would think.
Start with boxed mac and cheese. Then make it better with
some LOTS of real cheese. (We're partial to cheddar and mozzarella.) It's the secret to quick amazing mac, but this isn't your average, any-night mac. So after you stir in the cheese, transfer it to a bowl and chill it in the fridge. It will take a couple hours to harden, but will make the frying totally painless.
Once the mac is set, scoop it into small balls then dredge them in flour (seasoned with salt, pepper and cayenne), eggs and panko. The frying comes next. Heat neutral oil over medium heat to 350°. If you don't have a thermometer, there's an easy way to test if the oil is hot enough. Flick some water into the pot. If it sizzles vigorously, you're ready to fry that mac. Be at the ready because it happens very quickly. And thank goodness for that.
PIN IT FOR LATER:
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