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Carefully take those slices out, arrange them on wax paper and store them in the freezer until solid, then pick up the recipe at step #6. When the mac & cheese is soft, slice lengthwise through the middle of each tray, then slice across three times so that you have 8 rectangles in each tray. Tidbits: If you'd like a shortcut for this clone, get yourself two 12-ounce boxes of frozen Stouffer's Macaroni & Cheese and let them defrost in the refrigerator. Drizzle this cheese sauce over the top of the fried mac & cheese, sprinkle the dish with parsley, and serve. Microwave the remaining 2 tablespoons of cheese sauce for 15 to 20 seconds or until hot. Drain the fried mac & cheese on a rack or paper towels for a minute or two after you pull them out of the oil, then arrange all of the finished fried mac & cheese pieces on a plate. When all of the macaroni & cheese is breaded, fry 4 to 6 at a time in the hot oil for 2 to 3 minutes or until golden brown (you may want to do a test with just one at first so that you can be sure it's warm all the way through). Let them sit for 10 minutes so that they can defrost a little bit-this will ensure that the mac & cheese isn't cold inside after the frying. Repeat this process with all of the macaroni & cheese chunks and arrange them on a plate. Dunk the chunk of macaroni & cheese back into the egg and milk and give it another coating of breadcrumbs. Bread the macaroni & cheese one-at-time by coating a piece with flour, then dunking it into the egg and milk mixture and coating it with bread crumbs.
Heat shortening or oil to 350 degrees F.ħ. When the macaroni & cheese is frozen solid, combine the beaten egg and milk in one shallow bowl, pour flour into another shallow bowl, and combine the bread crumbs and 3/4 teaspoon salt in another bowl. Carefully remove the squares, arrange them on wax paper and put them into a covered container in the freezer for a couple hours.Ħ. When the macaroni & cheese is cold, use a knife to cut down four times and across four times for a total of 25 macaroni & cheese chunks. Gently stir in the remaining cheese sauce, and then pour the mixture into an 8x8-inch pan that has been greased with margarine. When cheese sauce has simmered for 30 minutes, reserve 2 tablespoons of the sauce, and then pour the pasta into a medium bowl. You should have at least 1 3/4 cups of cooked macaroni.Ĥ. Boil for 8 minutes or until tender, and then strain. While the sauce thickens, prepare macaroni by dumping 3/4 of a cup of uncooked elbow macaroni into rapidly boiling water. Use a whisk to stir the sauce every couple of minutes so that it becomes smooth and thick.ģ. Reduce the heat to low and simmer for 30 minutes. Add shredded cheeses, margarine and salt and stir often with a spoon until the cheese begins to melt. Whisk flour into skim milk in a small saucepan, then place it over medium/low heat.Ģ. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.ġ.
Fried mac and cheese recipes how to#
And for those of you who love shortcuts, head on down to the Tidbits at the bottom of the recipe and I'll show you how to clone the appetizer much faster using frozen Stouffer's Macaroni & Cheese. Since Friday's Fried Mac & Cheese is made with a blend of cheeses, I'll first show you how to make fried mac and cheese from scratch using Cheddar and Monterey Jack cheeses. After several hours in the underground lab I decided on a couple ways to approach this particular clone.
Now Fried Mac & Cheese is one of seven "radically new" finger foods on Friday's appetizer menu that includes Crispy Green Bean Fries, Potato Skinny Dippers and Triple Meat Fundido. Friday's vice president of research and development Phil Costner was in Las Vegas at Fix restaurant in the Bellagio in 2006, he tried a version of this fantastic finger food and immediately went to work locating a supplier to develop the dish for his chain of 550 restaurants.
Menu Description: "Irresistible, creamy cheeses and elbow noodles golden fried to perfection."
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