Kardea Brown’s Fried Mac ‘n’ Cheese Bites | Delicious Miss Brown | Food Network

Kardea’s Fried Mac ’n’ Cheese Bites are perfectly crispy on the outside and ooey-gooey cheesy on the inside!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Fried Mac ‘n’ Cheese Bites
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 4 hr 20 min (includes chilling time)
Active: 1 hr 10 min
Yield: 3 dozen

Ingredients

8 ounces elbow macaroni
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
3/4 cup plus 1 tablespoon all-purpose flour
1 cup heavy cream
2 cups shredded extra-sharp Cheddar (8 ounces)
1 cup shredded Colby Jack (4 ounces)
1 cup shredded smoked Gouda (4 ounces)
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon ground mustard
2 teaspoons smoked paprika
Nonstick cooking spray, for the pan
Vegetable or canola oil, for frying
3 large eggs
2 1/2 cups panko breadcrumbs

Directions

Special equipment: a deep-fry thermometer; a small cookie scoop

Cook the macaroni in boiling salted water according to the package directions. Drain and set aside.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Whisk in 1 tablespoon flour and cook until foamy, about 1 minute. Whisk in the cream and simmer over medium heat until the mixture thickens. Stir in the cheeses, sour cream, garlic powder, ground mustard, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper.

Stir in the cooked macaroni. Transfer the macaroni and cheese to a baking dish coated with cooking spray and spread in an even layer. Cover and refrigerate until chilled and firm, about 3 hours.

Pour enough oil to reach 2 inches up the side of a Dutch oven. Heat the oil to 350 degrees F. Use a small cookie scoop to shape the macaroni and cheese into thirty-six 2-inch balls.

Place the remaining 3/4 cup flour in a shallow dish. Whisk the eggs in a separate shallow dish. Stir together the panko, remaining teaspoon smoked paprika and 1 teaspoon each salt and pepper in a third shallow dish.

Roll each ball in the flour, followed by the eggs, then dredge in the panko mixture. Fry the mac ‘n’ cheese balls in the hot oil, in batches, until golden brown on the outside and hot in the middle, 3 to 4 minutes. Drain on a paper towel-lined rack set in a rimmed baking sheet. Serve hot.

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Kardea Brown’s Fried Mac ‘n’ Cheese Bites | Delicious Miss Brown | Food Network

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