After cooking the boxed macaroni according to the package instructions, I scooped about 1/4 cup portions into a muffin tin. You have to compress them a bit, or they won't hold together. Then I refrigerated them until they were set (I actually left them for 2 days in the fridge contemplating whether or not I really wanted to go there with frying the mac). Alas I saw no reason why these couldn't be a simple little treat!
The only problem I had with these was that I didn't grease the muffin tin, so a few of the little patties crumbled while I tried to pry them loose. They turned out perfectly crunchy on the outside and nice and warm and cheesy on the inside, they were really a tasty snack!
This is a no-recipe, recipe. You can add seasonings as you'd like, I kept it simple.
Mac & Cheese Fritters (recipe for 12 fritters)
3 C. prepared macaroni and cheese
1/2 C. plain breadcrumbs
1/2 C. grated parmesan cheese
oil for frying (1-inch worth)
Grease a 12-cup muffin tin. Put 1/4 C of prepared macaroni in cheese in each muffin cup and press down. Refrigerate until chilled, at least one hour or overnight.
In a small bowl, beat the egg.
In a medium bowl, combine your breadcrumbs and parmesan cheese - and any additional seasonings you want to add).
Heat oil in a large skillet over medium heat.
Remove the macaroni patties from the muffin tins. One at a time, coat each patty in egg letting the excess drip off. Coat the patty in the breadcrumb mixture.
Fry the patties in batches, so as not to crowd the pan. Drain on paper and serve warm.
Enjoy your crunchy little treats!