Deep-Fried Macaroni and Cheese Bites Recipe
Daily Value: 3%
Sugar-Conscious, Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||5µg||1%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Oftentimes, the best fried food is when you get a nice, gooey surprise when you bite into it, like with these macaroni and cheese bites. This recipe uses a childhood favorite, Kraft Macaroni & Cheese, as the filling, making it easy for you to get a quick fried fix.
- 1 package Kraft Macaroni and Cheese
- Oil, for deep-frying
- 1/4 cup milk
- 1 cup milk
- 1 cup sourdough flatbread, such as Wasa Sourdough Flatbread, processed
- 1 teaspoon salt
- 1 egg, beaten
- 1/2 teaspoon granulated garlic
- 3 tablespoons butter
Bring a medium-sized saucepan filled with salted water and the macaroni pasta to a boil. Cook according to the package instructions, about 8 minutes. Drain the pasta and add back to the saucepan. Add the butter, milk, and cheese packet. Stir well to fully incorporate.
Line an 8-by-8-inch baking pan with parchment paper and pour the prepared macaroni into it, pressing down evenly. Cover and place in the freezer for 2 hours or more, until needed.
Combine the egg and milk in a shallow dipping bowl. In a separate plate or large shallow bowl, combine the flatbread crumbs, salt, and garlic.
Heat the oil to about 350 and 375 degrees.
Remove the frozen macaroni from parchment and cut into small squares or triangles. Dip each into egg wash and then coat with crumbs. Fry 5-6 triangles in the hot oil until both sides are golden brown. Remove from the oil onto paper towels. Repeat until all of the macaroni has been used. Serve and enjoy!
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