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Saturday, February 21, 2015

Frying Pan Macaroni and Cheese


This isn't your regular one-pan or skillet meal that you may be familiar with but, nevertheless, it's a quick and easy meal to prepare.  If you love the crispy bits around the edge of a baked macaroni and cheese casserole you'll love this Fried Macaroni and Cheese.  Don't confuse this with the deep-fried macaroni and cheese bites or nuggets that are so popular on the internet.  This is actually a fried macaroni and cheese casserole! 

I found this recipe online some years ago but I can't find the site to give credit.  I've searched several times even doing an advanced search but could not find the source.  I've changed it some so it isn't quite the same as the original which called for a full half cup of butter!  That's a lot of butter and as the cheese oozes with fat as it melts I thought I'd cut the butter to 2 tablespoons which proved to be quite sufficient.

This dish can be put together in a matter of minutes, especially if you have the macaroni already cooked ahead of time.  I was going to make this for dinner the other day but I went shopping instead and by the time I got home it was too late to make it (and I was too full from eating out).  I had already cooked the macaroni and had it waiting in the fridge so it was only to postpone it until the next day. From start to finish, using the cooked macaroni, it only took about 15 minutes to make and have ready for the table. I started making at 11:45 a.m. and it was ready for Don's dinner as he came in the door at 12 noon. That's what I call a quick dinner.  In between turning the macaroni I was able to chop a few vegetables and lettuce for a salad to go along with the meal.  That's what I'd call a hard morning's work!


Fried Macaroni and Cheese
2 cups uncooked elbow macaroni
3 eggs
⅛ teaspoon salt
Pepper to taste
1½ cups shredded cheddar cheese + ½ cup for top
2 tablespoons butter or oil

Cook macaroni according to package direction until al dente or to your liking, usually anywhere between 6-8 minutes.  Drain and rinse with cold water and drain again. You may now proceed with the recipe or refrigerate the cooked macaroni for a day or two until needed. 

In a large bowl beat the eggs, salt and pepper with a fork until well mixed together.  Add the 1½ cups cheese and drained macaroni and stir together.  Set aside. 

Heat a large non-stick or cast iron frying pan over medium heat and add the butter or oil.  When the butter is starting to sizzle add the macaroni mixture.  Fry on medium heat turning by sections as the bottom starts to cook and brown.

Cook until the eggs, macaroni, and cheese are all blended and you have lots of crusty golden brown sections.  Just before serving, sprinkle the remaining ½ cup of cheese over the top.

Makes 4-6 servings.  



Boil the macaroni until al dente or to your liking.  You don't want it too soft because it will continue cooking in the frying pan.  The macaroni can be used right away or placed in the refrigerator until ready to use in a day or two.


Beat the eggs together with the salt and pepper.  Add the cheese and cooked macaroni.  Add the mixture to the hot frying pan.

2 tablespoons of butter or oil is plenty for frying the macaroni and cheese.  I mixed half oil and half butter.  (The red reflection in the pan is the wall behind the stove.)


As soon as the macaroni starts to brown start turning in large sections.  I used my wide turner to do this.


Keep turning as the bottom browns and the eggs and cheese cook together.


Sprinkle the last half cup of cheese over the top of the finished macaroni and cheese.  Let it melt in before serving.


As the cheese melts the bottom will become lovely and crunchy.  How good is that? I love crunch.


Using already cooked macaroni Frying Pan Macaroni and Cheese is ready to serve in 15 minutes.  


Frying Pan Macaroni and Cheese
Cheesy and crunchy and so tasty.



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