Deep-Fried Mac and Cheese

Can frying an already perfect food like mac 'n' cheese make it perfect-er?


  • 4 cups macaroni, cooked
  • 1 tablespoon butter
  • 1 tablespoon white flour
  • 1 cup milk
  • 1 teaspoon dry mustard
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon Tabasco
  • 4 1/2 cups shredded cheddar cheese
  • Salt, to taste
  • 2 cups white flour, seasoned with salt and pepper
  • 4 eggs, whisked
  • 4 cups panko breadcrumbs
  • Oil, for frying


  1. Melt butter in a large pot over medium-high heat, and add flour. Cook for 1 to 2 minutes.
  2. Slowly whisk in milk, and add mustard, nutmeg and Tabasco. Bring to a simmer, allowing mixture to thicken.
  3. Remove from heat, and add cheddar cheese. Stir to combine, tasting for seasoning; add salt as needed.
  4. Pour in macaroni, and stir to combine.
  5. Line a baking pan with parchment or wax paper and grease. Pour in macaroni mixture, and spread into an even layer. Place in fridge and allow to cool completely.
  6. Remove macaroni from pan, and remove parchment paper. Cut into cubes, and place on a baking tray. Freeze for 1 1/2 hours.
  7. Roll frozen macaroni and cheese in seasoned flour, followed by egg wash, then panko.
  8. Fill a pot with 3 inches of oil and heat to 350 degrees. Deep-fry macaroni cubes in small batches for 4 to 5 minutes, until the panko crust has taken on a golden-brown color.
  9. Drain on a paper towel and serve right away.