We decided to have a cooking day on Sunday. I wrote about the Chocolate Coconut Almond Tart, in the previous post. This time I’m talking about our mac n cheese adventures as we followed the Molly on the Range flowchart. We followed the right side, doubled the recipe and ended up with one baked dish and a batch of deep fried cubes.
Making the sauce took longer than expected, though Molly doesn’t really indicate how long it should take. We ended up using less milk because it never seemed to want to thicken up. It finally did though.
This was Fargo, the whole time we were grating/adding cheese.He can sure concentrate when he wants to.
In order to go for the deep fried mac, you need to do all of the steps but the baking. We made the two batches of mac in the morning and stuck it in the fridge for a few hours. I didn’t get a finished picture of the baked version, but it looked like this, with bread crumbs on top. YUM!
When it was time to fry, we dug out the VERY rarely used deep fryer and set up the flour, egg and bread crumb bowls.
It was quite a messy process, cutting the mac up into cubes, then rolling each one in flour, egg and breadcrumbs.
We could only put four into the fryer at a time, so four batches of four. It took about $4 worth of oil to fill the fryer. So, it was a lot of work, and a little on the spendy side when all of the butter and cheese is added. They sure turned out pretty! They were really good, needed some salt/pepper, but good.
Both versions were excellent. Our conclusion was that we’ll stick with the baked, since it was as good as the fried, and a whole lot less work. Chalk up another round of kitchen adventures to the empty nesters.
Pictures (except for the flowchart) taken with the fancy camera!