The first time I ever tried fried mac and cheese was at a Cheesecake Factory. I knew it would be a sin to see the words “fried” and “mac and cheese” beside one another in some sort of glorious partnership and not order it. It was like Marvel’s The Avengers, assembling history’s greatest heros (and hottest actors); you can’t not go witness such an epic assembly.
Turns out, The Cheesecake Factory makes some stellar FM&C, and by stellar I mean oh-my-god-I-must-be-dreaming-somebody-slap-me-this-is-so-darn-GOOD. If you ever go to Cheesecake Factory, you must get yourself some fried mac and cheese. Period.
With just one bite, my world was changed. I love deep-fried food, wrong and unhealthy as that love may be, and adding to that repertoire gave me joy. From that bite on, I wanted to try making my own at home. I’m the Smart Cookie Cook; I could make my own Fried Mac and Cheese as good as or better than the old CF.
And so, I did. My Fried Mac and Cheese is one of the best things to come out of my kitchen yet, and it is going to rock your culinary world. Why is it so awesome? Because you get my cheesy Extra Creamy 4-Cheese Mac and Cheese encased in a delicious, crunchy, golden brown breadcrumb shell; That’s like having 360 degrees of breadcrumb topping!
I specifically designed the mac and cheese filling to be extra creamy and saucy so you aren’t overwhelmed by pasta. Instead, there’s tons of molten, gooey cheese and just the right amount of pasta to compliment it. You can make a whole batch of my Mac & Cheese to fry, or even better yet, you can make it for dinner the night before and turn the leftovers into these incredible Fried Mac & Cheeses the next day.
If you’ve not tried Fried Mac & Cheese yet, now is the time. It’s crunchy, deep-fried, creamy, cheesy heaven, and it tastes like a dream come true. Everyone’s favorite comfort food just got a whole lot better.
A Few Tips Before You Get Cooking:
As I noted in the recipe, box mac and cheeses (and most other mac and cheese recipes) will not work well for the filling because the sauce dries up a bit while frying, and you’ll wind up with a lot of pasta, and not much cheese. I specifically made my Extra Creamy 4-Cheese Mac and Cheese for the filling so that it would still be good and saucy after frying.
The seasoned breadcrumbs add a lot of flavor here, so don’t replace them with plain breadcrumbs or Panko.
You can make a whole batch of my Extra Creamy 4-Cheese Mac & Cheese for this like I did then chill it before frying, or you can make the mac and cheese for dinner one night, and fry the leftovers the next night. Just cut the frying ingredients in half.
You MUST chill the mac and cheese until firm and solid or these will not hold together.
Fried Mac & Cheese
By The Smart Cookie Cook
- Vegetable or canola oil, for frying
- 1 batch Extra Creamy 4-Cheese Mac & Cheese (recipe follows), chilled for at least 4 hours or overnight
- 2 cups all-purpose flour
- 1 cup milk
- 1 egg
- 2 cups seasoned breadcrumbs
- Salt, for sprinkling
- Optional: marinara sauce, for dipping
- *I do not recommend using another recipe or boxed mac and cheese for this. I specifically designed that mac & cheese to be extra saucy so it won’t dry up when fried and isn’t too heavy on the pasta. Other recipes, and especially boxed mix, are likely to dry up and just be deep-fried noodles.