How do you make an already awesome dish like macaroni and cheese even better? A generation ago the answer would have been simple: add bacon. This approach is very basic but has been the most reliable food-enhancer for years. I believe the culinary world has evolved in flavors and complexity since the days of our parents and grandparents, and today the answer has become much more complicated: add bacon and deep fry it. This formula works so well it almost seems like cheating. Using the bacon/deep-fry combo is like playing basketball against your kid sister/a midget - a little too easy and doesn't require a great deal of effort or skill, but ultimately still satisfying. So here are instructions on how to make deep fried mac and cheese:
1. Make macaroni and cheese. We used elbow macaroni and mixed it with cheddar, ricotta, sausage and bacon.
2. Wrap in a tortilla and hold in place with skewers.
3. Deep fry. As I have mentioned in previous posts, we don't own a lot of equipment. If you don't have a thermometer, don't leave the stove heat on too high like we did. We learned a valuable lesson in the smoke point of vegetable oil.
4. Eat.
Although we initially decided to just make deep fried macaroni and cheese, this session turned into sort of an experimental night. Since I don't want to make a post for each item, here's some of the stuff we made.
Another one, deep fried for less time with a thin coating of batter
Potato chips and sweet potato fries
Shrimp (the darker ones are coated with breadcrumbs)
Viva Puffs (marshmallow and cookie in chocolate shell)- Angie, Carol, Charles, Daniel, Howie, Laura and Marcus
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