So, you want to take your mac and cheese addiction to the next level? There are plenty of additions you can make to up your game, but maybe you’re a traditionalist who would rather stick to the pasta-and-cheese-sauce formula. Or maybe you just want to be able to eat mac and cheese with your hands without creating a gooey mess. Whatever your motivation, these fritters are sure to fulfill your cheesy desires.
Adapted from Amuse Your Bouche
Prep Time: 25 minutes
Cook Time: 5-6 minutes per fritter (total time depends on pan and fritter size)
Total Time: at least 45 minutes
1 cup uncooked macaroni
1½ tablespoons butter
½ onion, finely diced
2 cloves garlic, minced or ¼ teaspoon garlic powder
4 tablespoons flour
½ cup milk
½ teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
1 cup cheddar cheese, grated
1 egg, lightly beaten
Oil (any with a medium smoke point, such as canola)
1. Prepare pasta according to package instructions.
2. As the pasta boils, melt the butter in a saucepan. Add onion and garlic powder and cook over medium-low heat until onion is soft, about 8-10 minutes.
3. Reduce heat to low and add one tablespoon of flour, stirring constantly for one minute.
4. Stir in milk.
5. Once the mixture takes on a thicker, gravy-like quality, stir in the nutmeg, salt, pepper and cheddar cheese.
6. Once the cheese melts, remove the saucepan from heat and mix in the pasta. Allow mixture to cool for a few minutes.
7. Mix in the remaining flour and egg.
8. Pour just enough oil into a frying pan to cover the base. Heat on medium-high, allowing a minute or two for the oil to get hot before spooning a dollop of the pasta mixture into the pan and flattening it to desired fritter size. Cook for about 3 minutes – or however long it takes one side to brown. Flip and fry for another 2-3 minutes. Transfer fritter to a paper towel-covered plate and repeat the process to fry the rest of the mixture.
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