Deep Fried Mac and Cheese

  • Prep 4 hr 15 min
  • Total 4 hr 35 min
  • Servings 21

Ingredients

  • 1 box prepared elbow macaroni and cheese
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 eggs, beaten
  • 2 cups Progresso™ panko bread crumbs or Progresso™ plain bread crumbs
  • Vegetable oil, for frying

Steps

  • 1
    Prepare a box of elbow macaroni and cheese as directed. Pour macaroni into an 8 x 4-inch loaf pan, cover and refrigerate until firm, at least 4 hours or overnight.
  • 2
    Right before you plan to take the macaroni out of the fridge, place flour, beaten eggs and breadcrumbs in three separate, shallow bowls. Pour vegetable oil into a deep, large pot to about a 3/4-inch depth. Heat over medium-high heat, careful not to let it get smoky.
  • 3
    Place a paper towel-lined tray near pot of oil. Remove macaroni from refrigerator and from loaf pan. Chop into 1 x 1 1/2-inch rectangles. Coat each rectangle with flour, then egg, then breadcrumbs.
  • 4
    Using a slotted spoon, place as many bites in the hot oil as you can without crowding them. Deeply brown them on one side, then the other, then remove with a slotted spoon and place on paper towels. Serve warm.

No nutrition information available for this recipe
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