FRIED LOBSTER MAC AND CHEESE RECIPES
FRIED MAC AND CHEESE BALLS RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 12 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
- In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
- Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
- Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
- Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
EASY LOBSTER MAC AND CHEESE RECIPE - HOW TO MAKE THE BEST ...
This lobster mac and cheese recipe includes cavatappi pasta, cheddar, fontina, and parmesan cheese, and panko breadcrumbs. Here's how to make this luxurious dish.
Provided by Lena Abraham
Categories low sugar nut-free dinner party weeknight meals baking main dish seafood
Total Time 40 minutes
Prep Time 0S
Cook Time 0S
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
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