• Chef Nigel Henderson

Deep Fried Mac N Cheese


Deep Fried Mac N Cheese


16 oz - Small Elbow Macaroni

4 oz - Unsalted Butter

4 oz - Unbleached Flour

1/2 - Large Onion Medium Diced

1/4 Tsp - Ground Nutmeg

1 Quart - Heavy Cream

6 oz - Cream Cheese

1/4 - Red Bell Pepper Small Diced

1/4 - Green Bell Pepper Small Diced

1 - Jalapeño Small Diced

8 oz - Shredded Parmesan Cheese

8 oz - Cubed Jalapeño Jack Cheese

8-10oz - Shredded Jack Cheese

2 - Eggs

16 oz - Seasoned Bread Crumbs

Oil for frying


Directions:

Boil Elbow Macaroni in salted water until al dente. Drain & reserve salted boiling liquid.

Melt unsalted butter in heavy pot, add diced onion and nutmeg, lightly sweat. Add unbleached flour and stir, make sure not to burn the roux. Pour in heavy cream and combine, it will thicken. Pour in reserved pasta water to thin out the béchamel and simmer, constantly stirring. Add cracked pepper and cream cheese, and stir until combined (there should be no lumps. Check for sauce consistency then strain.

Combine noodles, peppers, cheese, and sauce and bake at 375 degrees for 25-30 minutes. Let cool, then scoop out small macaroni balls and freeze for an hour.

Add eggs to a small bowl, in another bowl add breadcrumbs. Roll each frozen Mac n cheese ball into the egg batter then the dry batter.

Fry each Mac N Cheese ball until golden brown, lightly sprinkle kosher salt and shredded Parmesan, and serve.

 
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