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1. Ranch Seasoning Mac And Cheese

This TGI Friday’s Fried Mac and Cheese copycat takes mac and cheese to a new level. Creamy and cheesy with a crispy coating.

What’s better than mac and cheese? Mac and cheese fried until golden and crispy. This definitely isn’t a food you’d want to eat often. But if you’re hosting a football party and want a food to impress, you’ll have people talking about these mac and cheese balls and maybe even fighting over the last one.

This recipe is based off of Todd Wilbur’s Fried Mac and Cheese TGI Friday’s copycat recipe and it has multiple stages so you’ll want to plan in advance. But it is so good, you won’t regret the time spent on it.

Homemade mac and cheese is chilled to firm it up and then shaped into balls. Once the balls are formed, they are frozen for a few hours. Next they are coated in flour, dipped in an egg mixture, and coated with breadcrumbs. Then it’s back into the egg mixture and into the breadcrumbs a second time. Once fully coated it’s best to let them sit at room temperature for 10 minutes or so to thaw some. Otherwise you risk the outside browning before the middle parts gets warm.

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A little cheese sauce is drizzled on top for a finishing touch. If you really wanted to take this fried mac and cheese over the top, you could add bacon.

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Fried Mac and Cheese

Ingredients

• 2tablespoonsflour
• 1cupmilk
• 4ouncesshredded medium cheddar
• 4ouncesshredded Monterey Jack cheese
• 1tablespoonbutter
• 1/4teaspoonsalt
• 1/4teaspoongarlic powder
• pinch of cayenne pepper
• 1 3/4 to 2cupscooked elbow macaroni,cooked to al dente
• 1egg,beaten
• 1cupmilk
• 1cupall-purpose flour
• 2cupsplain bread crumbs
• 1teaspoonsalt
• 6 to 10cupsvegetable oil
• pizza sauce for serving

Instructions

• In a small saucepan, whisk together 1 cup milk and 2 tablespoons flour. Place over medium-low heat.
• Add cheeses, butter, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Stir until cheese melts. Reduce heat to low and cook, stirring occasionally, for 20 minutes.
• Set aside 2 tablespoons of the sauce to drizzle over the fried mac and cheese balls.
• Add cooked macaroni to the rest of the cheese sauce, stirring well. Taste for seasoning and add a little more salt if desired.
• Pour mixture into a greased 8x8-inch pan. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Too much longer and it will be hard to shape into balls.
• Use a small ice cream scoop to form balls. You will need to use your hands some to shape them. You should get about 16 balls. Place in a baking pan lined with wax paper and freeze for about 2 hours.
• Place one cup of flour in a bowl.
• Combine bread crumbs and 1 teaspoon salt in a third bowl.
• One at a time coat ball in flour, then in egg mixture. Coat with bread crumb mixture, then back in egg mixture and 1 more time in bread crumbs. Let balls sit at room temperature for about 10 minutes, while you heat up the oil. You want them to thaw some so that they will get warm all the way through.
• Heat oil to 350 degrees. Fry 4 to 5 balls at a time, for 2 to 3 minutes, until golden brown.
• Drain on paper towels. If desired, place them in a 200 degree oven to keep warm.
• Heat the 2 tablespoons of cheese sauce that was set aside. Place in a plastic bag. Snip the corner and drizzle over mac and cheese balls.

Nutrition

Sharing this recipe with The Weekend Potluck.

Mac emulator for pc. There’s some good news for iOS users, however, as RetroArch is, but its installation process is a wee bit complicated as iOS doesn’t allow users to sideload apps as easily as you can do it on Android.So, iOS users set aside, which of these aforementioned emulators do you plan on trying out first? Apple is known to be a little too controlling when it comes to the type of apps that go up on the App Store and that has had a negative impact on any emulator development for the platform.The company continuously removes emulators that are added to the App Store and even those that are carefully hidden inside other inconspicuous looking apps are removed sooner than later. If you’re wondering why we haven’t included any emulators for iOS, it’s because there aren’t any official ones on the App Store.

Recipe adapted from: Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home

More Mac and Cheese Recipes

Disclosure: This post contains affiliate links.

This TGI Friday’s Fried Mac and Cheese copycat takes mac and cheese to a new level. Creamy and cheesy with a crispy coating.

What’s better than mac and cheese? Mac and cheese fried until golden and crispy. This definitely isn’t a food you’d want to eat often. But if you’re hosting a football party and want a food to impress, you’ll have people talking about these mac and cheese balls and maybe even fighting over the last one.

This recipe is based off of Todd Wilbur’s Fried Mac and Cheese TGI Friday’s copycat recipe and it has multiple stages so you’ll want to plan in advance. But it is so good, you won’t regret the time spent on it.

Homemade mac and cheese is chilled to firm it up and then shaped into balls. Once the balls are formed, they are frozen for a few hours. Next they are coated in flour, dipped in an egg mixture, and coated with breadcrumbs. Then it’s back into the egg mixture and into the breadcrumbs a second time. Once fully coated it’s best to let them sit at room temperature for 10 minutes or so to thaw some. Otherwise you risk the outside browning before the middle parts gets warm.

A little cheese sauce is drizzled on top for a finishing touch. If you really wanted to take this fried mac and cheese over the top, you could add bacon.

Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Instagram.

Sign up HERE for the Spicy Southern Kitchen Newsletter.

Fried Mac and Cheese

Ingredients

• 2tablespoonsflour
• 1cupmilk
• 4ouncesshredded medium cheddar
• 4ouncesshredded Monterey Jack cheese
• 1tablespoonbutter
• 1/4teaspoonsalt
• 1/4teaspoongarlic powder
• pinch of cayenne pepper
• 1 3/4 to 2cupscooked elbow macaroni,cooked to al dente
• 1egg,beaten
• 1cupmilk
• 1cupall-purpose flour
• 2cupsplain bread crumbs
• 1teaspoonsalt
• 6 to 10cupsvegetable oil
• pizza sauce for serving

Instructions

• In a small saucepan, whisk together 1 cup milk and 2 tablespoons flour. Place over medium-low heat.
• Add cheeses, butter, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Stir until cheese melts. Reduce heat to low and cook, stirring occasionally, for 20 minutes.
• Set aside 2 tablespoons of the sauce to drizzle over the fried mac and cheese balls.
• Add cooked macaroni to the rest of the cheese sauce, stirring well. Taste for seasoning and add a little more salt if desired.
• Pour mixture into a greased 8x8-inch pan. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Too much longer and it will be hard to shape into balls.
• Use a small ice cream scoop to form balls. You will need to use your hands some to shape them. You should get about 16 balls. Place in a baking pan lined with wax paper and freeze for about 2 hours.
• Place one cup of flour in a bowl.
• Combine bread crumbs and 1 teaspoon salt in a third bowl.
• One at a time coat ball in flour, then in egg mixture. Coat with bread crumb mixture, then back in egg mixture and 1 more time in bread crumbs. Let balls sit at room temperature for about 10 minutes, while you heat up the oil. You want them to thaw some so that they will get warm all the way through.
• Heat oil to 350 degrees. Fry 4 to 5 balls at a time, for 2 to 3 minutes, until golden brown.
• Drain on paper towels. If desired, place them in a 200 degree oven to keep warm.
• Heat the 2 tablespoons of cheese sauce that was set aside. Place in a plastic bag. Snip the corner and drizzle over mac and cheese balls.

Nutrition

Sharing this recipe with The Weekend Potluck.

Recipe adapted from: Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home

More Mac and Cheese Recipes

Ranch Seasoning Mac And Cheese

Disclosure: This post contains affiliate links.