Fried Buffalo Macaroni and Cheese
Recipe tags: breading-batter mix, easy difficulty, dinner, deepfry
|½ cup||sour cream|
|¼ cup||freshly chopped parsley|
|1 tsp||minced garlic|
|½ tsp||kosher salt|
|½ tsp||black pepper|
|2 tsp||The Original "Louisiana" Brand Hot Sauce|
|6 cup||prepared macaroni and cheese, chilled|
|4 cup||vegetable oil|
|1 w pkg||Shore Lunch® Spicy Buffalo Style Chicken Breading Mix|
|½ tsp||cayenne pepper|
|4||large eggs, beaten|
Heat the oil in a large stock pot to 350 ºF.
Combine the breading and the cayenne pepper in a shallow bowl. Add the milk and the eggs to a shallow bowl and whisk to combine.
Using a spoon scoop 1½ - 2 inch balls of the macaroni and cheese and place onto a baking sheet.
Using your hands dip each ball of macaroni and cheese into the egg wash and then dredge each ball in the buffalo batter. Do this in batches.
Carefully add 5-6 macaroni and cheese balls to the oil and fry for 3-5 minutes until golden brown. Using a slotted metal spoon remove the macaroni and cheese from the oil to a platter lined with paper towels and repeat until all of the macaroni has been fried.
Add the sour cream, milk, parsley, garlic, salt, pepper, and hot sauce to a small bowl and whisk to combine. Serve with the hot macaroni and cheese.