Fried Mac Cheese Sp5 Food

FRIED MACARONI-AND-CHEESE BITES

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
• In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
• Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
• Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
• Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
• Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.

FRIED MACARONI AND CHEESE

Steps:

• Cook macaroni in water and the salt until tender.
• Drain.
• In a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet.
• Beat the eggs as for scrambled, pour this over the macaroni.
• Fry on medium heat.
• Add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.

FRIED MACARONI AND CHEESE

Steps:

• Cut refrigerated macaroni and cheese into slices or bite size pieces.
• Season the flour with cayenne, salt,and pepper.
• Dredge each piece through the flour mixture and gently tap off extra.
• Dip in the egg wash and then coat with the bread crumbs.
• Allow them to rest for 5 minutes so the crust can set.
• Very carefully drop into the oil and fry until golden brown.
• Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath.
• Serve.
• (I like mine with hot sauce! but use your imagination or enjoy as is!).
• In a few days, go to the doctors to check your cholestorol.
• Repeat as needed! Lol just kidding! (Well really i'm not).

DORITOS FRIED MAC AND CHEESE

Steps:

• Line a 9-by-13-inch baking dish with parchment leaving a 2-inch overhang on 2 of the sides.
• Bring the milk to a boil in a medium saucepan over medium-high heat. Immediately remove from the heat and add 1 of the bags of chips. Stir gently to make sure all the chips are covered with milk. Let sit until the milk is bright orange and the chips are no longer coated with the cheese powder, about 2 minutes. Strain the milk and return it to the saucepan (you should have 2 1/2 cups of milk). Discard the wet chips.
• Add the macaroni to the steeped milk and bring it to a boil over medium heat. Cook, stirring frequently to keep the macaroni from clumping, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
• Remove the saucepan from the heat, add the Cheddar, cream cheese, butter and 1/2 teaspoon salt and stir until smooth, thick and creamy. Spread the macaroni into the prepared baking dish and freeze until firm and stiff, about 1 hour.
• Meanwhile, pulse the remaining bag of chips in a food processor until fine crumbs. Put the eggs, flour and chip crumbs into 3 separate shallow dishes. Lightly beat the eggs.
• Lift the macaroni slab from the baking dish using the parchment overhangs for handles. Cut the macaroni into 3-inch equilateral triangles. Dredge each triangle in the flour, then dip in the eggs, letting any excess drip off, and finally press into the chip crumbs to cover completely. Put the triangles on a baking sheet and freeze until chilled, about 10 minutes.
• Fill a large heavy pot with 2 inches of oil and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 375 degrees F.
• Working in batches, fry the triangles until golden brown on the outside and heated through on the inside, about 3 minutes. Use a slotted spoon to lift the triangles from the oil and transfer to a paper towel-lined plate; let the oil come back to temperature between batches. Season with salt and serve the triangles in a chip bowl with ranch dressing for dipping.

FRIED MAC 'N' CHEESE STICKS RECIPE BY TASTY

Steps:

• Bring 3 quarts of water to a boil in a medium pot and cook the elbow pasta. Stir occasionally for 7 minutes, or until al dente.
• In a large saucepan over medium-low heat, melt the butter completely and whisk in ¼ cup flour for 2 minutes to create a light roux. Add the milk and season the mixture with salt and pepper. Stir continuously until the sauce fully thickens. Gradually add the cheese and stir until fully combined. Finally, add the cooked pasta and stir until the noodles are well-coated.
• Remove the mac 'n' cheese from the heat and pour onto a parchment-lined baking sheet. Spread evenly and freeze for 2 hours.
• Heat the oil in a large pot until it reaches 325°F (170°C).
• Cut the frozen mac 'n' cheese into roughly 3-inch long sticks. Dredge the sticks in the remaining 2 cups flour, then the egg, and then the bread crumbs. Fry the sticks for 2-3 minutes or until golden brown, then drain on paper towels and sprinkle with salt. Serve immediately.
• Enjoy!

THE ULTIMATE 5 CHEESE BAKED MAC AND CHEESE

Steps:

• 1. Note: you may divide recipe ingredients in half to make a smaller pan.
• 2. Preheat oven to 350°.
• 3. Salt water for macaroni. Bring water to a boil. Cook per instructions on box and drain.
• 4. After draining macaroni. Pour back into large kettle. Add 2 tablespoons of butter. Stiruntil melted and macaroni is coated evenly. Set aside.
• 5. Melt 4 tablespoons of butter in large Dutch oven. Add in the flour. Over medium low heat Stir frequently until thickened .
• 6. Add in the milk and cottage cheese. Followed by salt, pepper, and mustard. Raise temperature of stove to medium high heat. Stir constantly until well combined and hot.
• 7. Mix the painko bread crumbs with 2 tablespoons of melted butter and set aside
• 8. Add the cheddar, American, Swiss, and mozzarella cheese to the hot milk mixture. Stir over heat until the cheese is melted in well.
• 9. Add in the macaroni and stir well to combine.
• 10. Pour into large buttered 9 x 13" pan or casserole. You may also foil line and butter it before adding macaroni.
• 11. Sprinkle with Panko breadcrumbs. Bake in oven until top of panko crumbs are golden brown. Approximately 30 to 35 minutes. Remove from oven. Let rest for 5 to 10 minutes before serving. Store leftovers in fridge .

DEEP-FRIED MAC & CHEESE SHELLS

Steps:

• Cook pastas separately according to package directions for al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook and stir over low heat until blended. Remove from heat., In another large saucepan, combine small pasta shells and half of the cheese mixture; set aside. For dipping sauce, stir 1 cup milk into remaining cheese mixture; keep warm., In a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix bread crumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with scant 1/4 cup pasta mixture. Dip in flour to coat all sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In an electric skillet or a deep fryer, heat oil to 375°. Fry shells, a few at a time, 1-2 minutes on each side or until dark golden brown. Drain on paper towels. Serve with dipping sauce.

FRIED MAC & CHEESE #SP5

Steps:

• Cook Simply Macaroni & Cheese as directed on package.
• After cooked, place the macaroni & cheese in a large bowl (more deep than wide) and mix the green onions. Set aside to cool for about an hour. This will allow the macaroni and cheese to firm up and stick together. May have to let sit longer if not sticking together. (also great when using left over Mac & cheese!).
• Whisk egg until well blended. This will be used to dip your mac & cheese "balls" into so the flour mixture will stick to it for a batter.
• Take the flour and add the steak seasoning to it. Mix well.
• Use an ice cream scoop or round table spoon to form rounded chunks of mac & cheese.
• Gently dip the mac & cheese balls into the egg batter and then roll in the flour. Place into frying oil and fry until slightly golden brown. (approximately 1 minute on medium heat - - be sure to turn on all sides).
• Repeat the process until you have all fried up!
• Makes about 12.
• Enjoy!

FRIED MAC AND CHEESE BALLS

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
• While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
• Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
• Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

5 CHEESE BAKED MACARONI AND CHEESE

Steps:

• Grease a 2 quart casserole dish, and preheat oven to 400 degrees.
• Cook macaroni to desired tenderness and drain, set aside.
• Combine melted butter and breadcrumbs (if using), set aside.
• Melt butter in saucepan over medium heat, whisk in flour and cook, whisking constantly for 2 to 3 minutes,.
• Add hot milk slowly, whisking constantly, and cook for 3 to 5 minutes, until thickened.
• Add the grated cheeses to the sauce in small batches, whisking until each one is melted completely.
• Remove from heat, add salt and pepper, and taste to see if it needs more seasoning.
• Combine noodles and cheese sauce and mix well, then mix in cubed cheese.
• Pour into casserole and top with breadcrumbs or cheese.
• Bake for 30 minutes or until well browned.

KALE MAC N CHEESE #SP5

Steps:

• Heat 2 Tbsp olive oil over med-high heat.
• Add 1 medium yellow onion minced and saute until soft, about 5 minutes.
• Add 2 cloves garlic minced (or more if you like garlic!) and saute until fragrant, 30-60 seconds while stirring frequently so it doesn't burn.
• Add one bunch (approx 8 oz or more) kale (tough stems removed and leaves chopped) to pan and toss to coat with onion/garlic/oil mixture.
• Add 1-2 tbsp water to pan and cover with lid. Allow kale to steam until bright green and tender approx 5 mins, tossing kale 1-2 times in the interim.
• Add 20 oz package Simply Macaroni and Cheese to skillet and stir to combine.
• Season with pepper, heat through and serve!

CRISPY MAC AND CHEESE CUPS #SP5

Steps:

• Preheat oven to 375 degrees F. Grease or spray a 24-cup size mini-muffin pan.
• Cook pancetta slowly in a large pan over medium heat. Turn slices frequently until crispy, about 10 minutes. Drain on paper towels and crumble.
• Add crumbled pancetta to the macaroni and cheese and stir well.
• Spoon macaroni and cheese mixture into mini-muffin cups.
• In a small bowl, mix bread crumbs and chives. Sprinkle on top of each cup.
• Cut each grape tomato into 3 slices crosswise. Garnish each cup with one tomato slice, pressing it down gently.
• Bake in oven until bread crumb topping is light golden brown, about 18-20 minutes.
• Let cool for 15 minutes. Using a butter knife, run the edge around the cups to lift out.

MAC 'N CHEESE AND SPINACH STRATA #SP5

Steps:

• Heat oven to 350 degrees F. Coat a 2-3 quart glass baking dish with cooking spray. Set aside.
• Transfer 1 package of the heated Simply Macaroni and Cheese to the bottom of prepared baking dish and spread evenly. Top evenly with spoonfuls of spinach. Cover spinach with 2nd package of macaroni and cheese and spread evenly.
• In a small bowl, combine the breadcrumbs, butter and cheese. Sprinkle over casserole.
• Bake for 30-35 minutes or until hot and bubbly and crumbs are just starting to brown.