Best Crispy Mac Cheese Recipes
NO-BAKE CRISPY POTATO CHIP MAC AND CHEESE
Since everyone agrees that the best part of a macaroni and cheese is the crisp, crunchy topping, why not feature that as the star of the dish? This recipe makes extra cheese sauce, so save it in the fridge for the next batch.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Combine potato chip crumbs, Parmigiano-Reggiano cheese, bread crumbs, and butter in a skillet over medium heat; cook and stir until golden brown, about 5 minutes. Set aside.
- Heat prepared white sauce, Cheddar cheese, Gruyere cheese, and dry mustard in a large saucepan over low heat; cook and stir until cheese melts, 3 to 4 minutes. Remove from heat.
- Combine cooked macaroni with enough cheese sauce to make it as creamy as you like it (see Cook's Note). Spoon mixture into 2 (10-ounce) ramekins or bowls and cover with toasted potato chip topping.
Nutrition Facts : Calories 2379.1 calories, Carbohydrate 148.6 g, Cholesterol 243.6 mg, Fat 162.5 g, Fiber 8 g, Protein 84.9 g, SaturatedFat 67.6 g, Sodium 3558.1 mg, Sugar 25 g
CRISPY RANCH MAC AND CHEESE BALLS IN THE AIR FRYER
Perfectly crispy on the outside, gooey mac and cheese on the inside, and made in the air fryer. The best part is no dipping sauce is needed because the ranch is built right in the balls!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Pasta Appetizer Recipes
Time 3h55m
Yield 16
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender, 7 to 8 minutes. Drain macaroni without rinsing and return to the pot. Add 1/4 cup milk, margarine, and cheese sauce packet; mix until well combined.
- Add Cheddar cheese and remaining 1/2 cup milk to the mac and cheese and stir until Cheddar is melted. Transfer to a bowl with a lid and refrigerate for 2 hours.
- Line a baking sheet with parchment paper. Use an ice cream scoop to form 1 1/2-inch balls out of the cold mac and cheese. Set balls on the prepared baking sheet and freeze for 1 hour.
- Pulse cheese crackers in the bowl of a food processor and until they turn into fine crumbs. Transfer crumbs to a bowl and stir in ranch dressing mix. Place beaten eggs in a separate bowl.
- Preheat air fryer to 360 degrees F (180 degrees C). Spray the basket of the air fryer with cooking spray.
- Dip mac and cheese balls first in egg and then in the cracker mixture to coat. Place in the air fryer basket, adding as many balls as your basket allows without touching, working in batches, if needed. Spray tops of the balls with cooking spray.
- Cook in the preheated air fryer for 10 minutes. Spray the tops of the balls again with cooking spray and cook 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 14.7 g, Cholesterol 31.5 mg, Fat 7.5 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 2.7 g, Sodium 374.7 mg, Sugar 1.9 g
CRISPY FRIED MAC & CHEESE BALLS
Tried this and it was a hit with my family. I got it off the community board where someone had requested it. Wasn't as complicated as it seemed at first... give it a try!
Provided by cinda37379
Categories Lunch/Snacks
Time P1D
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
- In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
- Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
- Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
- Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
Nutrition Facts : Calories 906.3, Fat 44.2, SaturatedFat 26.4, Cholesterol 194.2, Sodium 1660.6, Carbohydrate 79.9, Fiber 4.1, Sugar 5.2, Protein 46
CRISPY MAC & CHEESE
A terrific potluck pick! Super creamy... with the added *crunch* of salty shoestring potatoes. Yum!
Provided by Wallace Hale
Categories Pasta
Number Of Ingredients 7
Steps:
- 1. Boil macaroni in 2 cups water for 4-5 mins.
- 2. Mix soup, mustard, pepper, cheese packet, milk, 1 cup of cheddar cheese and cooked macaroni. Place it in a 1 1/2 quart casserole.
- 3. Bake at 400 degrees for 20 minutes or until hot.
- 4. Stir and sprinkle with shoestring potatoes or plain chips and remaining cheese. Bake until chips are browned and cheese is melted. yummmmmmm
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