FRIED MAC AND CHEESE RESTAURANTS MAC
You’ll have the mac and cheese, an egg wash and some Panko bread crumbs. Once the mac and cheese is set up, go ahead and set up the assembly line. TIP: Everything behaves better in the fryer if it’s good and cold.
Stir in some of my original seasoning to boost the flavor.Īt this point, we want to get the mac and cheese nice and cold in the ice box for 3 hours before we put it in the fryer. Then, mix in the drained chiles and bacon and onion. Add all the cheese and cream and stir until the cheese is melted. Put the stove on low and then add the pasta back into the pot. It’s going to cook a little longer later on so we don’t want it to get too soft. TIP: Add some oil to the pasta water to prevent the pasta from sticking.Ĭook the pasta until it’s just a little firmer than al dente and drain. Drain the bacon and onion on a paper towel. The flavor will be at its peak at that point, especially cooked in with all that hog meat. Once the bacon is just about done go ahead and add the onion until it gets golden brown. Once you get everything at home, get out your Stargazer skillet – they recently won Popular Mechanics “Gear of the Year” for 2021, and you’ll see why when you dice this bacon up and get it to cooking. You’re gonna need at least eight ounces, so get yourself a big bag.Īfter you’ve got the pasta and cheeses in your cart don’t forget to head over to the meat department and get you some thick sliced bacon. Now, when you get to the pasta aisle at the grocery store, get the large elbow macaroni – not the small ones. Nothing makes mac and cheese creamier than Velveeta. There’s going to be Velveeta and cream cheese because we want the inside to be super creamy throughout. We’re going to go all out today with the cheese. You’re never going to want that box of mac and cheese again once you try the cowboy version of fried mac and cheese, I promise you that. They're even worth skipping the crab.The next time you’re walking down that grocery store aisle with all the boxed goods, and you see that blue box with the mac and cheese, just walk right on by and head over to the pasta aisle instead. My advice to you: Order these if you spot them on a menu. So what are they? Little wedges (the size/shape of a chicken nugget) of really cheesy mac-and-cheese in a crisp, almost tempura-like batter, that came to the table super-hot and crispy, in a little paper-lined basket. Initially I thought this sounded ridiculously over-the-top and even a bit gross, but after only a second, I decided that they sounded way too good to pass up.
Anyway, the menu listed deep-fried mac-and-cheese wedges (I'm not talking haute cuisine here, if that's not already obvious). Anyone who has been to this part of the country will know Seacrets it's an enormous bar/restaurant/club right on the bay that typically has at least one live band and peacocks wandering on the sand through the palm trees and wooden tables. Well, even I needed a little variety after a few days, and I found it at a place called Seacrets. On vacation along the Maryland shore, I managed to eat crab at every restaurant we went to-steamed crabs, crab dip, crab cakes, crab cake sliders and crab toast, mostly.
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