Best 6 Deep Fried Mac Cheese Shells Recipes

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Feast your taste buds on the ultimate comfort food indulgence: Deep-Fried Mac and Cheese Shells, where crispy golden exteriors meet a luscious, creamy cheese interior. This delectable dish is a combination of two beloved classics, macaroni and cheese, and fried food, elevated to a whole new level of deliciousness.

Prepare to embark on a culinary journey with three irresistible variations of Deep-Fried Mac and Cheese Shells. The first recipe tantalizes with a classic blend of cheddar and Parmesan cheeses, enveloped in a crispy shell. The second variation adds a savory twist with the inclusion of bacon and jalapeños, creating a symphony of flavors in every bite. And for those who crave a touch of spice, the third recipe incorporates a spicy marinara dipping sauce, taking your taste buds on a thrilling ride.

Each recipe is meticulously detailed, providing clear instructions and helpful tips to ensure your Deep-Fried Mac and Cheese Shells turn out perfectly crispy on the outside and irresistibly gooey on the inside. Whether you're a seasoned cook or just starting your culinary adventures, these recipes are designed to guide you effortlessly towards creating a dish that will undoubtedly become a family favorite.

So gather your ingredients, heat up your oil, and get ready to indulge in the ultimate comfort food experience. Prepare to delight your family and friends with these extraordinary Deep-Fried Mac and Cheese Shells that are guaranteed to leave them craving more.

Here are our top 6 tried and tested recipes!

DEEP FRIED MAC AND CHEESE



Deep Fried Mac and Cheese image

A decadent treat that your family will love.

Provided by Paula Deen

Categories     cheesy     comfort food     Country Cooking     southern     vegetarian

Time 20m

Yield 8

Number Of Ingredients 11

plain breadcrumbs, for dredging
flour, for dredging
1 egg beaten
peanut oil, for frying
3 eggs, beaten
4 cups elbow macaroni, cooked and drained
2 cups cheddar cheese, grated
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Steps:

  • Heat 2 inches of oil in a large, heavy Dutch oven to 350 °F.
  • Dredge each Cheesy Mac portion 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.
  • Preheat oven to 350 °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.

FRIED MAC AND CHEESE BALLS



Fried Mac and Cheese Balls image

A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!

Provided by erinrhodes813

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 7h10m

Yield 8

Number Of Ingredients 16

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
¼ cup milk
1 cup shredded Cheddar cheese
¾ cup pimento cheese spread
1 cup shredded Italian cheese blend
2 cups Italian seasoned bread crumbs
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon white sugar
¼ teaspoon salt
1 pinch cayenne pepper, or to taste
4 eggs
3 tablespoons milk
4 cups peanut oil for frying, or as needed

Steps:

  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
  • While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
  • Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
  • Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
  • Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 42.1 g, Cholesterol 146.5 mg, Fat 32.3 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 14 g, Sodium 1204 mg, Sugar 6.9 g

FRIED MAC AND CHEESE BITES



Fried Mac and Cheese Bites image

Melty, crisp, and wildly fun to eat, this finger food may just be your new favorite appetizer.

Provided by Karen Schroeder-Rankin

Time 4h25m

Number Of Ingredients 14

1 Tbsp. unsalted butter
⅓ cup (about 1 1/2 oz.), plus 1 Tbsp. all-purpose flour, divided
1 ¼ cups whole milk
8 oz. white Cheddar cheese, shredded (about 2 cups)
8 oz. Monterey Jack cheese, shredded (about 2 cups)
2 tsp. kosher salt
1 tsp. garlic powder
½ tsp. black pepper
½ tsp. cayenne pepper
8 oz. elbow macaroni, cooked according to pkg. directions
Vegetable oil
2 large eggs, lightly beaten
2 Tbsp. water
2 ½ cups panko (Japanese-style breadcrumbs)

Steps:

  • Melt butter in a large saucepan over medium-high. Whisk in 1 tablespoon of the flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly. Bring to a simmer over medium-high; simmer, whisking often, until mixture is slightly thickened and lightly coats back of a spoon, about 3 minutes. Reduce heat to low; add Cheddar cheese, Monterey Jack cheese, salt, garlic powder, black pepper, and cayenne pepper, stirring constantly until cheeses melt and mixture is smooth, about 2 minutes. Remove from heat, and stir in macaroni (mixture will be thick).
  • Spread mixture evenly in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, pressing plastic wrap directly on surface; chill until firm, at least 3 hours or up to 24 hours.
  • Pour oil to a depth of 2 inches into a large Dutch oven; heat over medium-high to 350°F. Meanwhile, scoop 1 portion macaroni mixture into your hands using a 1-ounce (2-tablespoon) scoop, and roll into a ball. Place on a baking sheet lined with parchment paper. Repeat process with remaining macaroni mixture. (You'll have 36 balls total.)
  • Whisk together eggs and water in a shallow dish. Place panko in a second shallow dish, and place remaining 1/3 cup flour in a third shallow dish. Working with 1 ball at a time, dredge in flour, and shake off excess. Roll ball in egg mixture; let excess drip off. Roll in panko, pressing to adhere. Return ball to baking sheet. (Balls can be loosely covered with plastic wrap, and chilled until ready to fry, up to 30 minutes.)
  • Fry macaroni balls in 6 to 8 batches, turning occasionally, until golden brown on outside and hot and melted on inside, 4 to 5 minutes. Transfer to a paper-towel lined baking sheet to drain. Serve immediately.

FRIED MACARONI-AND-CHEESE BITES



Fried Macaroni-and-Cheese Bites image

Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 10 dozen

Number Of Ingredients 10

Coarse salt
1 pound elbow macaroni
5 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk, room temperature
3/4 teaspoon mustard powder
4 3/4 cups grated white cheddar cheese (about 14 ounces), room temperature
1/2 to 3/4 cup safflower oil, for frying, plus more for parchment
4 large eggs
2 cups panko

Steps:

  • In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
  • In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
  • Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
  • Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
  • Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.

PAULA DEEN'S - DEEP FRIED MAC AND CHEESE



Paula Deen's - Deep Fried Mac and Cheese image

This is one of Paula Deen's recipes off of The Foodnetwork. She has also included her Mac & Cheese recipe if you would like to make hers.

Provided by Starfire aka Wendy

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

peanut oil, 2 inches for frying
flour, for dredging
1 egg, beaten
plain breadcrumbs, for dredging
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 724.8, Fat 44.8, SaturatedFat 26.1, Cholesterol 322.6, Sodium 839.9, Carbohydrate 48.4, Fiber 2.5, Sugar 1.5, Protein 31.5

FRIED MAC 'N' CHEESE STICKS RECIPE BY TASTY



Fried Mac 'n' Cheese Sticks Recipe by Tasty image

America's favorite comfort food gets an upgrade in this mac 'n' cheese variation that you can easily make by just adding a few steps to your usual pasta prep. Serve it as finger food, an appetizer, or simply an indulgent dinner dish paired with tomato soup.

Provided by Hector Gomez

Categories     Snacks

Time 40m

Yield 30 sticks

Number Of Ingredients 10

8 oz elbow pasta
4 tablespoons butter
2 ¼ cups flour, divided
2 cups milk
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded sharp cheddar cheese
peanut or vegetable oil, for frying
4 eggs, beaten
2 cups bread crumbs

Steps:

  • Bring 3 quarts of water to a boil in a medium pot and cook the elbow pasta. Stir occasionally for 7 minutes, or until al dente.
  • In a large saucepan over medium-low heat, melt the butter completely and whisk in ¼ cup flour for 2 minutes to create a light roux. Add the milk and season the mixture with salt and pepper. Stir continuously until the sauce fully thickens. Gradually add the cheese and stir until fully combined. Finally, add the cooked pasta and stir until the noodles are well-coated.
  • Remove the mac 'n' cheese from the heat and pour onto a parchment-lined baking sheet. Spread evenly and freeze for 2 hours.
  • Heat the oil in a large pot until it reaches 325°F (170°C).
  • Cut the frozen mac 'n' cheese into roughly 3-inch long sticks. Dredge the sticks in the remaining 2 cups flour, then the egg, and then the bread crumbs. Fry the sticks for 2-3 minutes or until golden brown, then drain on paper towels and sprinkle with salt. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 177 calories, Carbohydrate 22 grams, Fat 6 grams, Fiber 1 gram, Protein 6 grams, Sugar 1 gram

Tips:

  • Use a large pot or Dutch oven to fry the macaroni and cheese shells. This will help prevent them from sticking together.
  • Heat the oil to 350°F (175°C) before adding the macaroni and cheese shells. This will help them cook evenly and prevent them from becoming greasy.
  • Fry the macaroni and cheese shells in small batches. This will help prevent them from sticking together and ensure that they cook evenly.
  • Use a slotted spoon to remove the macaroni and cheese shells from the oil. This will help drain the excess oil.
  • Place the macaroni and cheese shells on a paper towel-lined plate to drain the excess oil.
  • Season the macaroni and cheese shells with salt and pepper, or your favorite seasonings, to taste.
  • Serve the macaroni and cheese shells immediately.

Conclusion:

Deep-fried mac and cheese shells are a delicious and easy-to-make appetizer or snack. They are perfect for parties or game days. With a few simple tips, you can make sure that your deep-fried mac and cheese shells are crispy, golden brown, and delicious. So, what are you waiting for? Give this recipe a try today!

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