No surprise here, we were right no point. With this recipe, you can pick and choose any one of the many flavors of Kettle Brand potato chips to coat the mac ‘n cheese, but we narrowed it down to the Buffalo Bleu and Pepperoncini flavored chips to pair well with the cheesy pasta. They work really, really well for this recipe because they’re thicker and more substantial than other potato chips or bread crumbs, creating just the right crumb coat. To get that extra crunchy shell, my husband keyed in on using Kettle Brand potato chips as the ultimate crunchy coating.

The key to these crispy pasta cheese bombs is creating a crispy exterior to play foil to the creamy center. With tailgate season in full gear and the holidays bearing down upon us, it’s that time of year to show off some unique skills in the kitchen. To think outside of the box and straight from the bag. And that makes this lady’s heart beat-beat-beat-heart-beat with luuuuv. You know how they say the way to a man’s heart is through his belly? My husband’s journey usually starts when I put a food challenge in his ear that leads to a craving in his belly, and he is off to the recipe-creating races. I know I’ve said it here on the blog before, but this recipe proves it bears repeating: My guy deserves a hand clap emoji 👏 👏 👏 or 372 for being my secret weapon in the kitchen. This post is in partnership with Kettle Brand Potato Chips Serve hot with favorite marinara or Alfredo sauce for dipping.A crunchy potato chip crust turns macaroni and cheese recipe into a hand held appetizer version of everyone’s favorite cheesy comfort food. Put back into the freezer until ready to fry.įry the coated mac and cheese balls for 5 minutes, until golden brown and center is hot. Remove the mac and cheese balls from the freezer.ĭip the frozen balls into the egg wash then into the bread crumbs. Pour the bread crumbs into another shallow bowl. Freeze overnight.īeat together the eggs with your 2 tablespoons milk and pour it into a shallow bowl. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Season with salt and pepper.įold in macaroni noodles and pour into a shallow pan and refrigerate for at least 2 hours, until macaroni is cold.

Add both cheeses and stir until melted and smooth. Whisk in warm milk, working out any lumps.Ĭook for about 2 minutes until sauce has thickened. Melt butter in a saucepan over medium heat. Immediately drain and rinse with cold water. Cook macaroni according to package instructions.

Deep fried mac and cheese recipe