Paula Deen's Deep Fried Mac and Cheese

Indulge in Southern comfort at its finest with Paula Deen's Deep Fried Mac and Cheese—a crispy, golden-brown twist on a beloved classic! This decadent recipe takes creamy, homemade macaroni and cheese to the next level by forming it into bite-sized balls, coating them in a crunchy breadcrumb crust, and frying to perfection. Featuring a rich blend of sharp cheddar and Monterey Jack cheeses, these mouthwatering mac and cheese bites are meticulously prepared for the ultimate flavor and texture combination. Perfect as an indulgent appetizer, party snack, or game-day treat, these bite-sized delights pair beautifully with your favorite dipping sauces. With just the right hint of cayenne for optional spice and a buttery, cheesy core, this recipe is comfort food heaven fried to crispy perfection.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 cups Elbow macaroni
• 3 tablespoons Salted butter
• 3 tablespoons All-purpose flour
• 2.5 cups Whole milk
• 2 cups Shredded sharp cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Ground cayenne pepper (optional)
• 3 Eggs
• 2 cups Breadcrumbs
• 4 cups Vegetable oil (for frying)

Directions

Step 1

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 2

In a medium saucepan over medium heat, melt the butter. Slowly whisk in the flour and cook for about 1 minute, forming a roux.

Step 3

Gradually pour in the milk while whisking continuously to avoid lumps. Cook the mixture, stirring often, until it begins to thicken, about 3-5 minutes.

Step 4

Reduce the heat to low and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. Add salt, black pepper, and cayenne pepper (if using).

Step 5

Combine the cheese sauce with the cooked macaroni, stirring until evenly coated.

Step 6

Pour the macaroni and cheese mixture into a 9x9-inch baking dish and let it cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until firm.

Step 7

Once firm, use a spoon or ice cream scoop to portion the macaroni and cheese into golf ball-sized balls. Roll each ball between your hands to smooth, and place on a baking sheet lined with parchment paper. Refrigerate for another 30 minutes.

Step 8

Preheat vegetable oil in a large pot or deep fryer to 350°F (175°C).

Step 9

Set up a breading station: Place the breadcrumbs in one shallow dish and whisk the eggs in another dish.

Step 10

Dip each mac and cheese ball into the beaten eggs, then roll in breadcrumbs to coat evenly. Repeat with all the balls.

Step 11

Carefully place a few balls at a time into the hot oil, frying in batches. Cook for 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pot.

Step 12

Using a slotted spoon, transfer the fried mac and cheese balls to a plate lined with paper towels to drain excess oil.

Step 13

Serve warm with your favorite dipping sauce, if desired.

Nutrition Facts

Serving size	(2527.3g)

Amount per serving	% Daily Value*
Calories	11989.4

Total Fat 1134.0g	0%
Saturated Fat 243.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1064.8mg	0%
Sodium 8635.2mg	0%
Total Carbohydrate 378.7g	0%
Dietary Fiber 15.9g	0%
Total Sugars 52.2g
Protein 184.8g	0%

Vitamin D 436.7IU	0%
Calcium 3373.6mg	0%
Iron 21.8mg	0%
Potassium 1263.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.9%

Protein: 5.9%

Carbs: 12.2%