Paula Deen Deep Fried Mac and Cheese

Paula Deen deep fried mac and cheese is a crispy golden appetizer with baked cheddar macaroni, breadcrumb coating and peanut oil that comes together in 1 hour 15 minutes. Try this Southern comfort food appetizer for game day or the holiday table, since the mac bakes ahead and fries fast.

Bake the cheesy mac first and let it set up before you cut and coat it, because warm mac falls apart in the oil. A loose portion leaves you with cheese floating in the pot instead of a crisp shell.

Paula makes a full baked casserole of her cheesy mac with sour cream and eggs, then portions it for frying. The eggs and sour cream help it hold its shape, so the squares fry up creamy inside without a separate sauce.

Paula Deen Deep Fried Mac and Cheese

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Course: AppetizerCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

420

kcal

Cheddar macaroni gets baked with eggs and sour cream, then cut into portions and coated in flour, egg and breadcrumbs. A quick fry turns the outside crunchy while the inside stays soft and cheesy.

Ingredients

• Deep Fried Mac and Cheese:
  

• plain breadcrumbs, for dredging
  

• Flour, for dredging
  

• 1 egg beaten
  

• Peanut oil, for frying
  

• The Lady's Cheesy Mac:
  

• 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
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then get a large bowl ready for the macaroni.
• Mix the cheesy mac: Place 4 cups cooked, drained elbow macaroni in a large bowl and stir in 2 cups grated cheddar while the pasta is still hot. In a separate bowl, combine 3 beaten eggs, 1/2 cup sour cream, 4 tablespoons butter, 1/2 teaspoon salt and 1 cup milk, then add it to the macaroni.
• Bake the casserole: Pour the macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with a little extra cheese if you like, then let it cool and set so you can cut it into portions.
• Heat the oil: Pour 2 inches of peanut oil into a large, heavy Dutch oven and heat it to 350°F. While it heats, set out your plain breadcrumbs, flour and 1 beaten egg for dredging.
• Coat the portions: Dredge each cheesy mac portion in flour, then the egg, and then the breadcrumbs to coat. Press the crumbs on gently so they stay put in the oil.
• Fry until golden: Fry the portions for about 1 minute on each side until golden brown. Then drain them on paper towels before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the mac and cheese ahead of time?

Yes, bake the casserole a day ahead and keep it covered in the fridge. Cold mac is actually easier to cut and coat, so fry it straight from the fridge when you're ready.

Can I use a different oil for frying?

Paula uses peanut oil because it handles the 350°F heat well. Vegetable or canola oil work too, since they are also mild and have a high smoke point.

Why did my mac and cheese fall apart in the oil?

The mac was probably too warm or too loose when it went in. Let the casserole cool completely and cut firm portions, then coat them well in flour, egg and breadcrumbs so the shell holds.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 375°F oven until hot, since the microwave makes the crust soft.

Can I bake these instead of frying them?

The recipe is written for frying, and baking won't give you the same crunch. If you want to try it, coat the portions as written and bake on a sheet pan until hot and golden, though the crust will be softer.