Macaroni And Cheese Stir Fry Recipes

FRIED MAC AND CHEESE

Steps:

• In a small saucepan, whisk together 1 cup milk and 2 tablespoons flour. Place over medium-low heat.
• Add cheeses, butter, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Stir until cheese melts. Reduce heat to low and cook, stirring occasionally, for 20 minutes.
• Set aside 2 tablespoons of the sauce to drizzle over the fried mac and cheese balls.
• Add cooked macaroni to the rest of the cheese sauce, stirring well. Taste for seasoning and add a little more salt if desired.
• Pour mixture into a greased 8x8-inch pan. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Too much longer and it will be hard to shape into balls.
• Use a small ice cream scoop to form balls. You will need to use your hands some to shape them. You should get about 16 balls. Place in a baking pan lined with wax paper and freeze for about 2 hours.
• Whisk together egg and one cup of milk in a bowl.
• Place one cup of flour in a bowl.
• Combine bread crumbs and 1 teaspoon salt in a third bowl.
• One at a time coat ball in flour, then in egg mixture. Coat with bread crumb mixture, then back in egg mixture and 1 more time in bread crumbs. Let balls sit at room temperature for about 10 minutes, while you heat up the oil. You want them to thaw some so that they will get warm all the way through.
• Heat oil to 350 degrees. Fry 4 to 5 balls at a time, for 2 to 3 minutes, until golden brown.
• Drain on paper towels. If desired, place them in a 200 degree oven to keep warm.
• Heat the 2 tablespoons of cheese sauce that was set aside. Place in a plastic bag. Snip the corner and drizzle over mac and cheese balls.
• Serve warm with pizza sauce.

MACARONI AND CHEESE STIR FRY

Steps:

• Cook the macaroni according to package directions. Drain well and set aside.
• Cook the peas according to package directions. Drain well and set aside. (I just add them to the macaroni towards the end of the cooking time).
• Melt 2 tbsp butter in a large Dutch oven or wok. Add the chicken, garlic, and bouillon granules; stir fry for 5 to 7 minutes, or until the chicken is lightly browned. Remove the chicken and set aside.
• Add the remaining 2 tbsp butter, broccoli, onion, red bell pepper, carrots, tarragon, and lemon-pepper.; stir fry for 1 minute. Cover and cook until the broccoli is tender. Stir in reserved macaroni, peas, chicken, and cook until thoroughly heated.
• Combine flour and 1 tbsp milk; stir until it is smooth. Gradually add the remaining milk, stirring until blended. Add the milk mixture to the macaroni mixture; cook 1 minute, stirring constantly.
• Add the cheese; cook, stirring constantly, until the cheese melts. Serve immediately.