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Voila! Gooey, cheesy, deep-fried deliciousness at your fingertips. Trust me – freshly oiled food is HOT!Īfter you’ve placed your bites in the oil and let them deeply brown on both sides, remove them and place them on the paper towels.

Also, use a slotted spoon to place the bites into the oil and to remove them. I made my version with white cheddar elbow macaroni and crispy Panko breadcrumbs, but feel free to mix it up with sharp cheddar macaroni, regular breadcrumbs, herbs, spices – whatever you like! You can use a store-bought variety of mac and cheese or make it from scratch.Īlways remember to be safe when frying things in hot oil – wear long sleeves and never, ever put your face near the pot.

But this lowbrow recipe is much easier to make in your kitchen, and uses ingredients you probably have on hand already. This recipe for Deep Fried Mac n’ Cheese reminds me a lot of arancini – delicious Italian breaded rice balls filled with cheese or meat sauce and other yummy ingredients. Sometimes there is never too much of a good thing! The other motive: make sure they eat so many that you don’t have to pick up the slack. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. It’s the kind of thing you make when you want to wow your guests with your creativity. Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the Cheddar. Ingredients 2 cups uncooked small pasta shells 20 uncooked jumbo pasta shells 2 tablespoons butter 1 package (16 ounces) Velveeta, cubed 2 cups shredded cheddar cheese 1 cup heavy whipping cream 3/4 cup grated Parmesan cheese, divided 1-1/4 cups 2 milk, divided 2 large eggs 2 cups panko bread. This is the kind of recipe that hurts, but hurts so good.