Deep-Fried Mac and Cheese

God Bless you Paula Deen! You are a national treasure. You are the Queen of Comfort Food. We love you, you homemade maker of State Fair goodness!

This feels like a recipe to serve occasionally. If it becomes a regular staple you might also want to add some Lipitor and a trip to the gym.

Ingredients

Peanut oil, for frying

1 recipe “The Lady’s Cheesy Mac” prepared, chilled in the refrigerator overnight, and cut into 15 bite-sized squares, recipe follows

Flour, for dredging

1 egg, beaten

Plain bread crumbs, for dredging

Directions

Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F.

Dredge each Cheesy Mac square in flour, then egg, and then bread crumbs to coat. Fry for about 1 minute on each side until golden brown. Drain on paper towels before serving.

“The Lady’s Cheesy Mac”:

4 cups cooked elbow macaroni, drained

2 cups grated Cheddar

3 eggs, beaten

1/2 cup sour cream

4 tablespoons butter, cut into pieces

1/2 teaspoon salt

1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

From: Food Network

 

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