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Deep fried mac and cheese
Ingredients
- 4 cups cooked macaroni
- 1 tablespoon butter
- 1 tablespoon whtie flour
- 1 cup milk
- 1 teaspoon dry mustard
- 1/8 teaspoon freshly grated nutmeg
- 1 teaspoon Tabasco
- 4 1/2 cups shredded Cheddar
- Salt, to taste
- 2 cups white flour seasoned with salt and pepper
- 4 eggs, whisked
- 4 cups panko breadcrumbs
- Oil, for frying
Directions
- Melt butter in a large pot on medium-high heat, and add flour. Cook for one to two minutes.
- Slowly whisk in milk, and add mustard, nutmeg, and Tabasco. Bring to a simmer, allowing mixture to thicken.
- Remove from heat, and add Cheddar. Stir to combine, tasting for seasoning, and adding salt as needed.
- Pour in macaroni, and stir to combine.
- Line a baking pan with parchment/wax paper and grease. Pour macaroni Mixture, and spread into an even layer. Place in fridge and allow to completely cool.
- Unmold, and remove parchment paper. Cut into cubes, and place on a baking tray. Freeze for one-and-half hours.
- Roll frozen macaroni and cheese in seasoned flour, followed by egg wash, and lastly panko.
- Deep fry in small batches in a pot filled with three inches of oil at 350 degrees Fahrenheit for four to five minutes until the Panko crust has taken on a golden brown colour.
- Drain on paper towel and serve right away. Enjoy!
