Directions 16 steps | 225 Minutes
Grease and line a 9x9-inch pan with parchment paper and set aside. In a medium bowl, whisk together the milk, cheese, hot sauce, mustard and pepper until well combined. Set aside
In a large skillet over high heat, add the pasta and enough water to barely submerge the macaroni. Add the salt and bring the mixture to a boil, stirring constantly.
Once the mixture has reached a boil, continue to stir constantly and cook until the pasta is almost al dente, about 6 minutes.
Add the butter to the pot and toss to coat the macaroni in butter.
Turn the heat to medium-low. Stir the milk mixture into the macaroni and continue to cook until the mixture is creamy, about 2-3 minutes.
Transfer the macaroni into the pan and refrigerate until completely cold, at least 3 hours or overnight.
Heat 2-inches of oil in a heavy-bottomed pot or a Dutch oven to 350°F. Line a baking sheet with paper towels and set a wire rack on top. Invert the cold macaroni onto a cutting board and cut 1-inch cubes.
In a shallow bowl, whisk together the flour, salt, pepper, cayenne pepper and garlic powder.
In a second shallow bowl, whisk together the eggs and the water.
In a third shallow bowl, place the panko.
Coat the cubes of macaroni in the flour mixture and shake off the excess.
Dip the cubes into the egg mixture and let the excess drip off.
Finally, thoroughly coat the macaroni cubes with the panko.
Fry the macaroni cubes on all sides until golden brown and crisp, about 5-7 minutes. Do not crowd the pot and fry them in batches.
Set the fried cubes on the prepared wire rack.
- Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
- This recipe is great for leftover mac and cheese. Cube up leftovers instead of making a fresh batch from scratch.
- Try a fun twist with our pumpkin mac and cheese.
- Check out our Italian marinara sauce or keto alfredo sauce, as a dipping sauce.