"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fried Mac & Cheese Recipe

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This recipe for Fried Mac & Cheese, by , is from The St. Kateri Tekawitha Catholic Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Fowler



1 lb. elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 Cups milk, warmed, plus 2 tablespoons for egg wash
1 lb. grated cheddar
1 lb. grated smoked Gouda
Salt & freshly ground black pepper
2 large eggs
3 cups seasoned bread crumbs
Vegetable oil for frying
marinara or Alfredo sauce to serve


Cook macaroni according to package instructions. Drain & 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 with a wisk. Cook for 2 minutes. Wisk the warmed milk into the flour mixture; working out any lumps. Cook until the sauce thickens; about 2 minutes. Remove from heat, add the cheeses and stir until melted and smooth; season with salt & pepper. Fold the cheese sauce into the macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold; at least 2 hours.

Shape the cold mac & cheese into meatball-sized balls and place them onto waxed paper-lined tray.
FREEZE the balls over night.

Beat the eggs with 2 tablespoons milk together to form an egg wash & pour into a shallow bowl.

Remove Mac & Cheese balls from the freezer. Dip the frozen balls into the egg wash and then into the bread crumbs; put the balls back into the freezer until you sre ready to fry.
Heat the oil in a deep fryer to 350 degrees fry till golden brown and centers are hot. About 5 min.

Personal Notes:
Personal Notes:

Serve hot with your favorite marinara or Alfredo sauce....or a combination of both for dipping




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