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You know, we didn't even mention the fact that these deep-friend macaroni and cheese pucks can be eaten discretely. You can create them to look like a biscuit and hide them in the palm of your hand. You won't be guilted into sharing — well, unless we spot you on the subway! And, now that we have your attention, check out how easy this recipe is to create!

By the way, we will not be making macaroni from scratch. If you do… more power to you. Today, we're going to integrate Ol' Faithful into the “mix.”

Ingredients:

• 1 package of Kraft Macaroni & Cheese elbow macaroni (You can use an alternative brand if you would like)

• Panko bread crumbs

• 3-4 eggs

• 1 teaspoon nutmeg (1/2 if you are worried about over-spicing or using freshly ground nutmeg)

• Dry spices (optional)

• 1/2 cup flour

• 1 muffin tin

• Vegetable oil (preferably peanut oil)

Directions:

1. Prepare your mac and cheese per instructions on the box (brands may vary).
2. Allow mac and cheese to cool and the sauce to thicken.
3. Add nutmeg and any other spices of choice. Keep in mind, deep frying may tone down flavors a bit.
4. Scoop the mac and cheese into the muffin tins. Do not butter the tin. Press contents down tightly.
5. Put tin into the freezer for 10 to 15 minutes to allow the noodles to stick together.
6. Deep fry, as you would deep fry anything else.

Finished!

Once you have fried your mac and cheese, there is no going back. You might even be inspired to deep-fry other kitchen favorites. Cream corn is one I can't not have at least once a month. Make sure to pad your storage container with paper towels to absorb excess grease. Enjoy!

Article Source: Instructables