Deep-fried Mac And Cheese? Oh, Yes
I suppose it was only a matter of time before someone decided to try dipping macaroni and cheese in the deep-fryer. Appropriately enough, it’s Macaroni Grill that now claims the new signature dish. The restaurant has put a somewhat elegant spin on the dish a bit like D.K. Kodama’s treatment of saimin adding a touch of truffle oil to the cheese. The result: bitesized golden nibbles of pasta dusted with Parmesan and accompanied by a creamy truffled dipping sauce. And while no one’s claiming it’s the healthiest appetizer on the menu, the bites are proving to be a big hit.
“They’re really small,” says Macaroni Grill’s executive chef Mike Longworth with a grin, when asked about the fat content.
The macaroni is prepared, then left to cool overnight. Once hardened, it’s cut into small blocks and then fried until the outer coating turns a crisp, golden brown.
You could say it’s a version of the popular Italian deepfried mozzarella.
Originally meant as appetizers, guests are ordering them up to share with entrees, too.
