A fact about me: Dinner parties are my ish. I love attending them, I love hosting them, but most of all I love making unreasonable amounts of food for them. One time I attended a potluck for the opening of a local music venue and had to use a laundry basket to carry in all the food I made. Seriously. So take it from this potluck princess, fried macaroni and cheese makes the perfect party bite.
Why wouldn’t it? Everyone loves fried food, everyone loves cheese, and no one else ever thinks to bring fried mac and cheese so it makes you look inventive. Plus I personally enjoy that this is a recipe where most of the action happens the night before, so you have very little to worry about when party time hits.
- 1 lb cooked small pasta like mezze penne or macaroni
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk
- 2 cups grated extra sharp cheddar
- 1 1/2 cups grated gruyere cheese
- 1 cup grated parmesan
- 5 slices velveeta singles
- 3 cups oil for frying
- 2 cups flour
- 3 beaten eggs
- 2 cups Italian seasoned breadcrumbs
- Salt and pepper
Melt the butter in a medium saucepan over medium heat. When the butter is melted stir in the flour and cook while stirring until the mixture is golden brown, forming a roux. Add the milk and stir in the roux. Allow the mixture to begin to simmer.
Reduce the heat to low and start adding in your cheeses a handful at a time, making sure to stir between each handful. Season the cheese sauce to taste and stir in your noodles. Once your noodles are mixed in pour the mac and cheese into a large bowl and refrigerate for one to two hours.
Once the mac and cheese has cooled roll out chunks of it into balls that have about an inch to inch and a half diameter, place on a parchment paper-lined baking sheet and freeze overnight.
Once you’re ready to serve heat the oil in a medium saucepan to 350-375 degrees and set up a breading station buy putting the flour, egg, and breadcrumbs along with 1/2 tsp of salt and pepper in three separate bowls.
Toss the mac and cheese balls in the flour, egg, and then breadcrumbs. Fry the mac and cheese in batches so the oil doesn’t cool too much. Fry until golden brown, about three to five minutes. Serve immediately with the dipping sauce of your choice.