Deep Fried Mac n Cheese

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Deep Fried Mac & Cheese That Won’t Explode in the Fryer! Ever tried deep frying mac and cheese only to watch it melt into cheesy chaos? Not this time. In this recipe, we’re turning comfort food into crispy, golden perfection — thanks to a little food science magic. We use sodium citrate and sodium hexametaphosphate to create a silky, stable cheese sauce that emulsifies like a dream and holds together when the heat is on. Crunchy on the outside, creamy and gooey on the inside — without any blowouts.Whether you’re a kitchen chemist or just a mac & cheese lover, this one’s for you. Watch to learn the trick behind a clean fry and the cheesiest pull ever.

Difficulty

Easy

Ingredients

  • 200g (1 ⅓  Cups) Grated White Cheddar
  • 140g (⅗  Cup or 5oz) Milk
  • 10g (2 tsp) Sodium Citrate
  • 1.7g (¼ tsp) Sodium Hexametaphosphate
  • 250g (2 Cups) Cooked Elbow Macaroni
  • 120g (1 Cup) All Purpose Flour
  • 120g (1 Cup) Fine Bread Crumbs
  • 3 Eggs
  • 2 Quarts Vegetable Oil

Equipment

  •  Medium Heavy Bottomed Saucepan
  •  Large Heavy Bottomed Saucepan
  •  Immersion Blender
  •  7×7 Glass Baking Dish
  •  Offset Spatula
  •  3 Containers for Breading Station
  •  Slotted Spoon

Timing

Active Time: 20 Minutes Total Time: 24 Hours

Yield

12 Squares

  • Create Cheese Sauce

    Dry mix salt, sodium citrate and Sodium Hexametaphosphate. Add the milk to the medium sauce pan and add the dry mix blending with the immersion blender to combine.
     
    Bring to a simmer over medium high heat while whisking.
     
    Gradually add the cheese while blending with the immersion blender in stages until all the cheese is melted and smooth.
     
    Pour into the baking pan and refrigerate overnight.
     

  • Add Pasta and Set Overnight

    Add the cooked pasta to the pan and stir to combine.
     
    Pour into the baking pan and refrigerate overnight.
     

  • Fry and Enjoy

    Add vegetable oil to the large heavy bottomed pot and heat to 375°F.
     
    Set up your flour, whisked eggs, and bread crumbs in 3 separate containers.
     
    Using the offset spatula 4×4 rows of the set mac and cheese and care fully lift them out of the baking dish.
     
    Add the squares to the flour to coat and then the eggs.
     
    Roll the square into the breadcrumbs and shake off the excess.
     
    Add squares to heated oil 3 or 4 at a time and fry for 2 – 3 minutes.
     
    Using a slotted spoon remove the fried squares and blot them on a plate lined with paper towels. Cool for 2-3 minutes before serving, and enjoy!
 
 
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Recipe Name
Deep Fried Mac n Cheese
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