Chef Bob: Fried Mac and Cheese Squares

Fried Mac and Cheese squares

This is not your ordinary appetizer! Make a fresh recipe of macaroni and cheese or use leftovers. Either way, it’s an appetizer that will have everyone talking.  As if macaroni and cheese wasn’t fattening enough already!!! lol! It really is worth it though!  I know the recipe says to put directly in the deep frier, but I’ve found if you pop them in the freezer for about 30 minutes, the tend to hold their shape better during the frying process. Always remember to KISS THE COOK!

 Ingredients:

 Elbow Macaroni Noodles

1 Ball of Fresh Mozzarella Cheese

1 cup Grated Smoked Gouda

1 oz. each American cheese and sharp cheddar cheese

 Salt & Pepper, to taste

½ cup Milk

½ stick Butter

 Vegetable Oil, for frying

 Bread Crumbs Seasoned With 1/2 Tsp. of Cayenne & Slat & Pepper, to taste for the dredge

 Beaten Eggs, for the dredge

 Flour, for the dredge

 Optional Sauce

1× 4 oz pkg Goat Cheese

¼ cup White Wine

 Pepper, to taste

 If It Needs Thinned Out More You Can Add Milk by the Table Spoon

Directions: To begin you are gonna boil the macaroni to al dente, which means that it isn’t mushy and still has a nice bite to it.

Next you will begin to make the cheese part of the mac.  you start out with the 1/2 stick of butter in a medium sauce pan and let that melt, then whisk in the milk and start adding the cheese little by little.  The reason for that is so it melts without clumping and leaves a nice smooth cheese sauce.

 

So for a minute let me tell you about the reason I use the cheese I do. the mozzarella because of its texture. It is stringy and helps to hold the mac together. The gouda is a nicely melting cheese and gives it not only a smoky flavor, but also a smoothness to the sauce. I also use the processed and cheddar cheese to give it a yellow tint and also add a bit of bold, smooth and velvety texture.

Now that you have the sauce and pasta done, it’s time to combine them together!  Dump the sauce over the pasta in a big bowl and mix it until every noodle is covered.  Now put the mac and cheese into a 9/13 pan and cover it with plastic wrap and store in the fridge until the cheese has setup nicely, or overnight.

This is an amazing recipe to make the day before and fry them before serving.  Ok, so once the mac and cheese is set, it’s time to cut it out. I use a square drinking glass and press the open end into the mac and cheese to produce perfect mac and cheese squares.  So make the discs and now it’s time to fry!

To start you have to dredge the squares into flour first, then shake off the excess and dip it into the beaten egg.  Then roll it around in the bread crumbs and put it straight into 350 degree veggie oil.  Fry them until they are a pretty golden brown and serve immediately.

To add something to it also you can put a thin slice of pancetta or cooked ham or bacon on the square before dredging it and frying it!

For the goat cheese sauce you just have to melt the cheese into the wine and add some pepper and milk to thin it out if needed.  I drizzle this sauce over the beauties for an amazing presentation!

Serving Suggestion!

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