Reduce the heat to low and stir in the cheeses and mix until melted. Whisk in the milk and cook 3-4 minutes until the mixture reaches a low boil and thickens. Add 1 tablespoon of the flour and cook 1 minute, stirring with a whisk. Melt the butter in a medium saucepan over medium heat.Drain and rinse the macaroni and set aside. Cook the macaroni according to the package directions.Once the mac and cheese balls are coated, freeze them in an air-tight container. Other good macaroni and cheese options: Gruyère, fontina, and mozzarella. Here, a combination of sharp cheddar and creamy Monterey jack compliment the pimiento peppers.
#HOMEMADE FRIED MAC AND CHEESE FOR MAC#
What's the best cheese for mac and cheese? On the stovetop, you'll notice that it's thicker because per pound, there's much less milk (and still a good amount of cheese) than there typically is in more traditional stovetop and baked versions. This recipe starts with a homemade macaroni and cheese that's intended to be chilled, rolled into a ball, and deep-fried.
How does the mac and cheese hold together? The dredging set up is much like the three-part breading situation you're used to when making chicken Parmesan, and using an instant-read or candy thermometer significantly eases the process of frying. Leftovers are unlikely, but if you do have them, it's best to reheat the mac and cheese balls in a 350☏ oven. Though you'll need to plan ahead (the macaroni mixture needs to chill for at least two hours), this recipe is delightfully easy to pull off. With a crunchy potato chip coating and a flavor reminiscent of pimiento cheese dip, these fried mac and cheese balls are an irresistible appetizer that will disappear quickly at any gathering, be it Thanksgiving, the Super Bowl, or fancy dinner party.
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