Tag Archives: mac

Deep Fried Mac & Cheese, Plus Bacon

Hi! I’m back! Thanks for reading, even though I don’t know what the hell you find interesting about this.  Today and tomorrow, I’m making fried mac and cheese, plus there is bacon in there too because why the hell not. Unfortunately, you’re going to have to buy the ingredients.  I guess you could steal them, though.

INGREDIENTS

For the base macaroni and cheese, you need:

  • Mac and cheese.  I like the Kraft Homestyle cheddar macaroni and cheese, but who the hell cares?
  • A handful of shredded cheddar cheese
  • 3-5 strips of bacon
  • A little bit of flour

For frying:

  • Flour
  • Eggs
  • Breadcrumbs (Panko <3)

Make the macaroni and cheese

This isn’t a quick process, just FYI.  Don’t get home from work or night classes and be like “I’m hungry, I’ll make this stuff real quick,” because it takes some time, especially when I make it.  You have to refrigerate the M&C for a few hours or overnight before you fry it. Now stop whining, you impatient son of a bitch.

First up, get your bacon out.  Just it into smaller bits, about a half inch wide.  You can use a super sharp knife to cut them all at once (a la Epic Meal Time), but if you don’t have one, just use some kitchen scissors to cut ’em up.  Cook them until they are crispy.  You should cook them around medium heat, maybe a notch lower.  It takes a while on such low heat, but at least you get to smell it the whole time.  Push it around often so they get cooked evenly and junk.  Inhale often.  When it’s all cooked up exta cripsy, drain it out on a paper towel bed.

If you are coordinated, start boiling water and cook the mac and cheese according to the directions WHILE the bacon is cooking.  If you are like me, wait until the bacon is done and start the mac and cheese AFTER the bacon.  Keep in mind, there is no rush since you have to plop it in the fridge for a while anyway.  So, yeah… make the macaroni and cheese.  You may need additional ingredients such as shredded cheese, milk, and butter, according to the m&c recipe.  When the instructions call for you to add the cheese powder/sauce/gelatin/whatever, add the bacon in with it along with a little bit of flour.  Just like a teaspoon or less of flour, you be the judge.  You’re a big boy/girl , you can make your own decisions.  Stop being such a needy bitch.  I threw in a handful of shredded cheddar too, because you really can’t go wrong with extra cheese.  So far I don’t regret this decision at all.

Are you hungry already?  Me too!  Eat a bit of your wonderfully overcheesed bacon mac and cheese!  But please save some for frying, that’s the whole point!  Do you have bread?  Consider making a grilled cheese with some of your remaining shredded cheddar.  Might make a post about that later, i dunno.

Put the macaroni and cheese in the fridge.  It needs to cool down before you fry it because it will hold together much better then.  I’m going to wait overnight, but a couple hours is probably enough.

Fry that shit

Frying is pretty standard for me by now.  You need flour, egg, and breadcrumbs. I am partial to panko breadcrumbs because they are light and crunchy, but you can get whatever breadcrumbs you want.

Cut the mac and cheese into small pieces that you can eat in 2 or 3 bites.  Cover the pieces in flour.  That’s called dredging! Yay learning!  Then dunk ’em into them eggz, and then cover doze pieces in breadcrumbz!  Fry them for about 3 minutes, until they turn to gold.

Conclusion

“Indulgent. Woo! Indulgent, delicious, can’t just eat one, addictive” -Jenny

“:-)” -Annie

It’s so good! You could totally make this without the frying part and it would still be pretty awesome, but you’d be missing out big time.

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