Deep Fried Macaroni and Cheese Bites

Tired of seeing Superbowl recipes on all the blogs these days?

Look away now, then.  Except, wait.  If you do that, you’ll miss something pretty darned incredible.

Deep Fried Macaroni and Cheese Bites.

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Crazy, I know.  But think about it.  Macaroni and Cheese is SO good.  And fried food?  Also good.  Combined?  Well, awesomeness.  In bite sized form.  Heck, dip it in ranch dressing if you want, I won’t judge.

These mac & cheese bites are perfect for gameday, as they are put together pretty quickly since you can make half of it in advance.  Plus, your guests will find you genius.

Score.

I used your basic Kraft Mac & Cheese Blue Box.  It had the perfect sized noodle, it’s easy, it’s good, and it worked perfectly in this recipe.  If you want to use something else, I recommend using a similar style noodle, and a similar consistency.  Too runny, it’ll never set up.  Too sticky?  Well, that’s okay.  No runny mac & cheese!

I also used Wasa Sourdough Flatbreads to make my breading for these cheesy bites.  It’s a great product on it’s own – topped with cream cheese and fruit, made into cracker style pizzas – but it’s also amazing when pulverized and used as a breading.  I didn’t need to add flour, and despite my concerns that it looked a little thin as it coated the unfried macaroni, as you can see, it worked perfectly and browned up just as I hoped.

Give it a shot!

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Deep Fried Macaroni and Cheese Bites

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 25-30 Bites

Deep Fried Macaroni and Cheese Bites

Ingredients

  • 1 package Kraft Macaroni & Cheese, prepared
  • 1 package Wasa Sourdough Flatbread, pulverized
  • 1 teaspoon salt
  • 1/2 teaspoon granulated garlic
  • 1 egg, beaten
  • 1 cup milk
  • Oil for deep drying

Instructions

  1. Prepare macaroni and cheese as directed. Line an 8x8 baking pan with parchment paper, and pour macaroni into it, pressing down evenly. COver and place in freezer for 2 hours or more, until needed.
  2. Combine egg and milk in shallow dipping bowl. In a separate plate or large shallow bowl, combine flatbread crumbs, salt, and garlic.
  3. Bring oil to 350-375.
  4. Remove frozen macaroni from parchment and cut into small squares or triangles. Dip each into egg wash, then coat with crumbs. Fry 5-6 in hot oil until both sides are golden brown. Remove from oil onto paper towels. Repeat until all macaroni has been used. Serve and enjoy!
http://doughmesstic.com/2012/01/31/deep-fried-macaroni-and-cheese-bites/

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Let’s do a GIVEAWAY!image

Would you like to win a Sampler Pack of Wasa Flatbreads and Crackers?  Of course you would! 

Prize Pack Features:

  • Cooking with Crispbread cookbook
  • A sample of Wasa Products
  • Wasa pen and booklet
  • Wasa drawstring bag

All you need to do is leave a comment below letting me know you’d like to win.  No pressure!

However, if you’d like additional chances to win, here you go!  Just be sure to return here and leave a SEPARATE comment for EACH of the bonus entries you complete.

  1. Pin a picture from this post on Pinterest.  Gracious, I LOVE Pinterest, don’t you?!
  2. Become a fan of Wasa on Facebook…they’re fun!
  3. Follow Wasa on Twitter. Tweet them? Use #WasAmazing to grab their attention!
  4. Lastly, Stumble this post or share it with your friends on Facebook. Either or both…up to you!

Now, be sure to leave those comments – they all count as bonus entries.  Contest is courtesy of and shipped by Wasa.  Contest closes on February 7th, 2012 at 11:59pm EST, and is open to US Addresses only.  Good luck!


Now, I mentioned a couple of other Wasa ideas above, but if you’d like more, look no farther!  I put together a group of my blogging friends to entertain you with more Superbowl worthy creations using Wasa, so stay tuned for those recipes!  You’ll be able to find them on these blogs starting tomorrow and continuing through the end of the week.  Check them out!  They’ll all be giving away a Wasa Prize Pack as well, so, lots of chances to win!

 

Disclaimer: I am a fan of Wasa, and was supplied product to use for this post.  All thoughts are 100% my own.

By: ifood.tv