TSR Version of TGI Friday's Fried Mac and Cheese
Adapted from a recipe by Top Secret Recipes, this is enjoyed by many people! You can make this recipe faster by using already frozen store-bought mac and cheese (recommended Stouffers - from the frozen department of the grocery store - pick up recipe after freezing directions). I have played around with this a little. Hope you enjoy!
Adapted from a recipe by Top Secret Recipes, this is enjoyed by many people! You can make this recipe faster by using already frozen store-bought mac and cheese (recommended Stouffers - from the frozen department of the grocery store - pick up recipe after freezing directions). I have played around with this a little. Hope you enjoy!
- 3/4 teaspoon salt
- 1 cup milk
- 1/8 teaspoon salt
- 1 cup sharp cheddar cheese
- 2 teaspoons olive oil
- 1 cup flour
- 1 teaspoon fresh parsley minced
- 1 egg lightly beaten
- 1 cup monterey jack cheese
- 1/4 teaspoon salt plus
- 5 teaspoons flour
- 1 3/4 cups cooked small elbow macaroni or 1 3/4 cups regula
- 1 1/2 cups seasoned dry bread crumbs or 1 1/2 cups plain
- 6 -10 cups shortening or 6 -10 cups peanut
- Carbohydrate 11.885263904566 g
- Cholesterol 19.0050000025361 mg
- Fat 6.34980406309622 g
- Fiber 0.00907968737421117 g
- Protein 5.04741703205532 g
- Saturated Fat 3.8923119379414 g
- Serving Size 1 1 mac and cheese square (57g)
- Sodium 107.590375009927 mg
- Sugar 11.8761842171918 g
- Trans Fat 0.388299812588863 g
- Calories 123 calories
Step-by-step
- Place flour in a small saucepan over medium-low heat.
- Whisk in milk until smooth, then add cheeses, olive oil, and salt, stirring until cheese starts to melt.
- Reduce heat to low, simmer 30 minutes. Stir sauce every few minutes to ensure it becomes thick and smooth.
- Place the 3/4 cup uncooked macaroni in a pot of boiling water.
- Boil for 10 minutes (8 minutes for small macaroni), or until tender. Drain. You should have about 1 3/4 cups cooked macaroni.
- When sauce is done cooking, reserve 2 tablespoons of the sauce for later.
- Pour pasta into a medium bowl and pour in the remaining cheese sauce.
- Pour the mixture into an 8x8-inch pan greased with oil.
- Cover and chill in the fridge.
- When cold, slice into 16 squares (slicing down the middle, then slicing those squares in half).
- Put each square on a piece of wax paper, place in a covered container, and freeze for 2 hours.
- When frozen solid, mix milk and egg in a bowl.
- In another bowl, place flour.
- In a third bowl, mix breadcrumbs and 3/4 teaspoons salt.
- Heat the oil to 350 degrees F.
- Bread the mac and cheese one piece at a time, coating with flour, then egg mixture, then breadcrumbs. Repeat this process, then place on a large plate.
- Let them sit about 15 minutes to defrost.
- Fry 4 to 6 at a time in hot oil for 3 minutes, or until golden brown (test the first one to ensure it's hot all the way through).
- Drain on paper towels a few minutes, then place on a serving platter.
- Heat the remaining 2 tablespoons of cheese sauce for about 15 seconds (or until hot) in the microwave.
- Drizzle the hot sauce over the mac and cheese squares.
- Sprinkle parsley over the top and serve. Enjoy!
My Unexpected Culinary Adventure: Mastering TGI Friday's Fried Mac and Cheese
As a busy professional, finding time to cook satisfying meals feels like a constant uphill battle. My days are a whirlwind of meetings, deadlines, and emails. But even amidst the chaos, I crave moments of comfort and deliciousness. That's where this recipe comes in – a surprising journey into recreating a classic TGI Friday's dish, fried mac and cheese. I never considered myself much of a chef; my culinary expertise usually involves mastering the art of the microwaveable meal. Yet, here I am, sharing my experience with you, a testament to the fact that even the busiest individuals can discover unexpected culinary passions.
The journey began with a simple online search. I stumbled upon a recipe adapted from Top Secret Recipes, a treasure trove of restaurant recreations. Intrigued, I decided to embark on this culinary adventure. The initial steps involved a simple cheese sauce – a creamy blend of cheddar and Monterey Jack, simmered to perfection. This was followed by the preparation of the macaroni, cooked al dente to ensure that delightful bite. The combination of the perfectly cooked pasta and the rich, creamy sauce was already a taste of comfort in itself. However, the true magic lay ahead – the transformation of this classic mac and cheese into crispy, golden-brown squares.
The process of breading and frying the mac and cheese squares was both exciting and a little daunting. It required precision and patience, a careful dance between flour, egg wash, and breadcrumbs. The anticipation of the first bite was almost unbearable. The moment I sank my teeth into the first golden-brown square, a symphony of textures and flavors erupted on my palate. The crispy exterior gave way to the warm, gooey interior, a delightful contrast that satisfied every craving. The overall experience was one of pure indulgence – a reward for the effort, a moment of pure, unadulterated bliss in the midst of a demanding week. This experience has taught me so much more than just how to cook; it has opened my eyes to the creative potential within even the simplest of recipes, and the satisfying reward of creating something delicious, even when pressed for time.
This isn't just a recipe; it's a testament to the power of culinary exploration. It’s a reminder that even the most demanding schedules can accommodate moments of pleasure. The crispiness of the fried exterior, the smooth, cheesy interior – this mac and cheese is a revelation. It's comfort food elevated to an art form, a culinary experience that transcends the ordinary. So, if you’re seeking a fun and rewarding culinary adventure, I urge you to try it. You might surprise yourself with what you can create, even when time is a precious commodity.
More than just a delicious meal, this recipe was a personal triumph. It proved to me that even a busy schedule and limited kitchen experience can't hold you back from creating something extraordinary. It's a reminder to savor those small victories, to find joy in the simple act of cooking, and to embrace unexpected culinary adventures.
