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Fried Macaroni & Cheese
Fried Macaroni & Cheese Andrea Reynaldo | Dairy
11 hours 35 minutes
10 hours
25 minutes
6 servings

A totally over the top recipe but my friend swears it’s amazing

  • 2 cups water
  • 1 teaspoon salt (divided)
  • 2 cups elbow macaroni
  • ½ cup milk
  • 12 oz. processed cheese
  • 1 cup shredded mozzarella cheese
  • Black pepper
  • 4 eggs
  • 2 cups crackers
  • ½ cup cornmeal
  • Pot of oil

  1. Grease a 9x13-inch pan.
  2. In large saucepan, bring water and 1/2 teaspoon of salt to boil. Add pasta and cook 6 to 8 minutes, drain well.
  3. In a large bowl, combine hot pasta, 1/2 cup milk, cheeses, 1/2 tsp salt, and pepper. Stir until cheese is melted and then spoon the mixture into prepared baking dish.
  4. Cover and refrigerate 8 hours or until firm.
  5. Scoop out large Tablespoons of the mixture and roll into 1” balls and place them on a baking sheet, freeze for 2 hours.
  6. In a small bowl, whisk together eggs and remaining milk.
  7. In a separate bowl combine crushed crackers and corn meal.
  8. Dip the macaroni balls into the egg mixture, and then roll them in the crumb mixture.
  9. Heat about 2 to 3 inches of oil in a deep fryer or sauce pan. Fry the macaroni and cheese balls for 3 to 4 minutes or until golden brown. Drain on paper towels.

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