FRIED MACARONI-AND-CHEESE BITES
Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 10 dozen
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
- In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
- Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
- Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
- Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
- Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.
FRIED MAC AND CHEESE BALLS
Steps:
- Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
- In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
- Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
- Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
- Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
SPICY FRIED MACARONI AND CHEESE BITES
Steps:
- Form the leftover macaroni and cheese into 12 small balls.
- In a pie plate or shallow dish, whisk together the egg, water and the hot sauce. In a second pie plate or shallow dish combine the flour, chili powder, and salt and pepper, to taste.
- In a deep-sided skillet heat the canola oil over medium heat to 350 degrees F.
- Coat the macaroni and cheese balls in the egg mixture. Put into the seasoned flour mixture, making sure they are completely coated.
- Fry in hot oil, in batches, until golden brown, about 4 minutes. Remove from the oil and drain on a plate lined with a paper bag. Transfer to a serving dish and serve hot.
MACARONI AND CHEESE BITES
A yummy appetizer for a party - be careful, or the kids will gobble them up first! Recipe can be doubled easily.
Provided by MarthaCooks
Categories Cheese
Time 40m
Yield 24 bites, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- In a large pan of boiling salted water, cook the macaroni until al dente. Drain well, shaking off any excess water.
- Brush mini muffin tins (48 mini-cups total) with butter. Sprinkle with 2 tablespoons of the Parmesan.
- In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour and mustard over moderate heat for 2 minutes. Whisk in the milk and cook, constantly whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Mixture will be very thick. Remove from heat, and whisk in the egg yolk and paprika. Fold in the macaroni.
- Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing well. Sprinkle the remaining Parmesan on top.
- Bake for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Carefully loosen the mini macs, remove from pan to a platter, and serve.
- These can be prepared through Step 4 and refrigerated overnight.
Nutrition Facts : Calories 155.8, Fat 8.4, SaturatedFat 5, Cholesterol 45.2, Sodium 168.8, Carbohydrate 12.8, Fiber 0.5, Sugar 0.5, Protein 7.1
FRIED MACARONI AND CHEESE
As if macaroni and cheese wasnt fattening enough already!!! lol! It really is worth it though! I saw this on food network a while ago. Always KISS THE COOK!
Provided by KISS THE COOK
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut refrigerated macaroni and cheese into slices or bite size pieces.
- Season the flour with cayenne, salt,and pepper.
- Dredge each piece through the flour mixture and gently tap off extra.
- Dip in the egg wash and then coat with the bread crumbs.
- Allow them to rest for 5 minutes so the crust can set.
- Very carefully drop into the oil and fry until golden brown.
- Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath.
- Serve.
- (I like mine with hot sauce! but use your imagination or enjoy as is!).
- In a few days, go to the doctors to check your cholestorol.
- Repeat as needed! Lol just kidding! (Well really i'm not).
MAC 'N' CHEESE BITES
Catering for guests with different diets or tastes? These mac 'n' cheese bites are ideal party food. From mushrooms to olives, top with whatever you like
Provided by Anna Glover
Categories Canapes
Time 1h20m
Number Of Ingredients 13
Steps:
- To make the toppings, heat half the oil in a frying pan over a high heat, and cook the mushrooms for 10 mins until golden. Stir in half the garlic and the parsley, and fry for 1 min more. Season and scrape into a bowl. Heat the rest of the oil in the pan and fry the remaining garlic and the breadcrumbs for 3-5 mins, stirring until crisp. Scrape into a second bowl.
- Melt the butter in a saucepan over a medium heat, then stir in the flour to make a thick paste. Gradually add the milk, a splash at a time, whisking until it's all incorporated. Cook for 2-3 mins more until thickened. Meanwhile, cook the macaroni in a pan of boiling salted water for 5-6 mins. Stir the cheddar into the white sauce until all the cheese has melted, then fold in the macaroni.
- Butter a 12-hole muffin tin and divide the mac 'n' cheese between the holes, packing it in with the back of a spoon. Top with the mushroom mixture, olives or sundried tomato slices, then scatter over the grated cheese and garlic breadcrumbs. Will keep, covered in the fridge, for up to 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Bake for 15 mins until golden and piping hot. Leave to cool for 10-15 mins in the tin, then loosen by running a spoon around the edges. Transfer to a plate.
Nutrition Facts : Calories 312 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium
FRIED MAC AND CHEESE BALLS
A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!
Provided by erinrhodes813
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 7h10m
Yield 8
Number Of Ingredients 16
Steps:
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
- While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
- Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
- Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 42.1 g, Cholesterol 146.5 mg, Fat 32.3 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 14 g, Sodium 1204 mg, Sugar 6.9 g
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FRIED MAC AND CHEESE BITES - EAT THE LOVE
From eatthelove.com
5/5 (2)Category Appetizer, Side Dish, SnackCuisine AmericanCalories 115 per serving
- Place the mac and cheese in the refrigerator in an airtight container and let chill until firm, about 3 to 4 hours or overnight.
- Use a small ice cream scoop or a large spoon to scoop out balls of mac and cheese. You can also squeeze and form them in your hand. The warmth of your hand will help make the mac and cheese more pliable and form balls. You want the balls to be about 1 1/2 to 2 inches in diameter, about the size of a golf balls. You can go smaller if you want to make more of them, but I wouldn’t advise going bigger, as they become a little hard to eat at that point. You want them bite size or at least two-bite size.
- If the mac and cheese is crumbly, which sometimes happens when it is homemade (specifically if it’s a baked-style mac and cheese), you will need additional cheese to bind it all together. Grate or chop 8 ounces of Velveeta or other melty cheese (see section above recipe for various cheese options). Then melt it by cooking in the microwave in 30 second burst, stirring between cook time. Or heat on low heat on a stovetop until it is liquid. Drizzle melted cheese over the mac and cheese and toss to help bind the mac and cheese together. Melt and use more cheese if necessary.
- Once the balls are all formed, place the eggs in a medium bowl with half the teaspoon of salt and pepper. Beat until well mixed. Place the panko crumbs in another medium bowl. Stir in the remaining salt and pepper along with the chopped parsley.
FRIED MAC & CHEESE BITES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 30 minsServings 8
- Meanwhile, melt butter in 2-quart saucepan over low heat. Stir in flour and salt. Cook over medium-low heat, stirring constantly, until mixture is bubbly.
- Slowly whisk in milk into the flour mixture, whisking constantly, until sauce is smooth. Bring sauce to a boil; reduce to low heat and simmer for 1 minute.
- Stir in the shredded Mac & Cheese blend. Continue to cook, while stirring, until cheese is melted.
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