Recipe: Deep Fried Macaroni CheeseFriday, 27 September 2013
I took my leftovers from the fridge. I wouldn't bother making macaroni cheese just to make this - just make a super big batch to make sure you have leftovers. I always make more than I need. It's really important to have this cold - if it isn't straight out of the fridge, pop it in the freezer for 30 minutes.
Dust each chunk with flour, then dunk in the egg and coat well in the breadcrumbs. It's easier to do all of these and put them on a plate, rather then putting them straight into the oil one by one.
Back to your pan. When the oil is hot enough (a breadcrumb should fizz in the oil, but not brown instantly) you're ready to fry. Be careful not to burn yourself, and put each piece in one by one.
They only take a minute or two on each side. When the bottom is golden, carefully flip them over. The oil should have reached half way up the chunk, so they are golden on all sides.
Rest on a couple of sheets of kitchen roll to drain off the disgusting oil, and leave them to sit for a minute or two.
What you're left with are crispy little hunks of cheesy goodness. If you wanted to be extra fancy, you could smuggle some extra mozzarella into the mix, for extra ooze. What's really nice is some cherry tomatoes through the macaroni, which cuts through the richness.
But you're not going to do anything fancy when it comes to serving these, let's be honest. They're too rich to call for anything else, and salad on this plate is just a ridiculous sham. This is the kind of food you eat in your pajamas, watching The Office, when you know no one is calling to the door. Then when you're done, wash your hair, throw out your oil reeked clothes, disguise all the evidence and PRETEND THIS BEAUTIFUL MOMENT NEVER HAPPENED.