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Who doesn't love Macaroni and Cheese?? But who has the energy to eat it with a fork/spoon/spork? I know I don't, so I thought to myself "Why don't I make Mac&Cheese on a stick?" ... so it was thought, so shall it be done ^_^

Step 1: Making Macaroni

Ingredients:
- 1 3/4 cup elbow macaroni, uncooked
- 2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cup warm milk
- Pinch of nutmeg and cayenne pepper
- 1/2 cup grated cheese (I used marble, but you could use any good quality hard cheese Gruyere, mozzarella, cheddar)
- Salt and pepper to taste

Method:
1. In a medium sized pot, bring some salted water to a boil and cook macaroni as per instructions on the bag. Once al dente, drain the pasta and set aside.
2. In a separate saucepan, melt the butter.
3. Add flour to butter, whisking vigorously until mixture if of uniform consistency. Remove pot from heat, and slowly add the warm milk (whisking continuously to avoid lumps).
4. Return butter + flour + milk mixture to stove and bring to a simmer. Add cayenne and nutmeg, and continue to stir. 
5. Once sauce thickens, remove pan from heat and add in the cheese. Continue to stir sauce until cheese dissolves.
6. In a casserole dish, combine the sauce and the macaroni. Mix thoroughly until all pasta is coated with cheese sauce. Cover dish, and place macaroni in the fridge for at least 4 hours (best if placed in fridge overnight).

Step 2: Macaroni Balls


Method:
1. Remove refrigerated/day-old macaroni and cheese from fridge.
2. Take handfuls of mac&cheese and form them into balls ~1.5-2inches in diameter.
3. Place balls on a baking tray and return to fridge while you prepare the frying batter.

Note: Do not despair if your mac and cheese balls don't seem to hold together very well, the batter will help the pasta pieces stick together very nicely.

Step 3: The Batter


Ingredients:
- 1 1/4 cup flour
- 1/4 cup corn starch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- ~1 cup cold water (adjust amount of water to produce a batter that is not too runny)
- 1/2 cup bread crumbs
- 1/4 cup grated marble cheese (again, you may use your cheese of choice)
- 2 tbsp parmesan cheese
- Pinch of Cajun seasoning and cracked black pepper

Method:
1. Sift together the flour, corn starch, baking powder, baking soda and salt.
2. Stir in the bread crumbs, cheeses, seasonings and pepper.
3. Have cold water ready to add to dry ingredients when your frying oil, mac&cheese balls and cooking station is ready to begin the frying process.

Step 4: Frying the Mac&Cheese Balls

Ingredients:
- prepared macaroni and cheese balls
- batter mixture
- 2L canola oil for frying

Method:
1. Complete preparation of batter mixture by adding the cold water to the dry ingredients. Stir until no lumps remain, and batter is nice and thick (add more flour if batter is too runny).
2. In deep wok, heat 2L of canola oil (or 2-3inches of oil) over medium until it reaches 375degrees (or batter-test the oil temperature: drop a tsp of batter in the oil and if ready, the batter should bubble up to the surface immediately).
3. Remove Mac&Cheese balls from fridge. Place one ball into the batter mixture gently. Use a spoon to coat the sides and top of the ball fully. Use that same spoon to gently drop the battered ball into the hot frying oil. Cook for 3-4minutes (or until batter is nicely browned), remove with a slotted spoon and place on a paper-towel lined plate to cool.
4. Repeat step 3 for all the Mac&Cheese balls. (Note: again, be not alarmed if the balls fall apart slightly. Remain calm! Slowly scoop up the Mac&Cheese bits with your large spoon, and if the pieces are all coated in batter then the ball is remain whole once deep fried ^_^)

Step 5: Stick It!!

Once all balls are fried and cooled, place them on skewers and serve to your guests... or eat them all yourself (muahahaha!)
Going to try just mac and cheese recipe listed. Wish me luck!!!
This looks amazing. But it desperately needs one thing. BACON.
Mmmm... actually, bacon does sound really good... *drools*
I made these but substituted cheese butter and milk for vegan options and they still turned out tasty. the ketchup sealed the deal.
I hate vegans!!!! <br> <br>MEAT FOREVER!!!!!!!!!
I'm in the middle of making this....and I was just thinking the same thing!!! This may just be the best mac and cheese ever.....
Perfect for a food-on-a-stick party.
Hmm, interesting idea.
nice is the red stuff ketchup?
Yup! It sure it!
i take offense to this.<br> cheese noodles are too good to ruin them with ketchup.<br>
My younger sister used to do that. gross.
I know... I'm such a kid :P
good point
Don't think I would recommend mozzarella as it doesnt really melt into sauces, rather it lays about in a ropey mess. Think &quot;those long stringy bits stretching from the pizza to your mouth&quot;. Otherwise... awesome
YUM! YUM! YUM!
Love it. Great job. Am I the only one who thinks it odd that you don't have the energy to eat the Mac'n'Cheese with a fork but you have the energy to make it, put it in the refridgerator for a day, batter dip it and fry it? ;) I'm still going to give it a try.
tehehe... and I thought no one would notice! Good on ya :)
Darn you and your artery-clogging goodness! I wasn't hungry until I read this... no prizes for guessing my craving now!
fried cheese noodles&hellip; why have i never thought of this.<br> bravo.
I'm definitely gonna try cuz you've made me crave Mac and cheese. Great instructable btw. I love your little comments you added to some of the steps.
you made me hungry now I've go to make mac &amp; cheese
That's neat, though they look more like popcorn chicken...
oh cool! daiso sells those awesome skewers! i didnt know that
Yup, they do... they're found somewhere around the bento-box section
I think this would be WONDERFUL to take to a potluck - people would PLOTZ! Thanks for the fun idea!
you are my hero! m(__)m
I was gonna do the same thing :D
great minds my friend... great minds ^_^

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