Have you ever met someone that doesn't like awesome mac and cheese sliders?
Fried Mac and Cheese has to be up there with one of the world's most decadent foods. So hey, why not fry up some mac and cheese and turn them into party sliders.
Fried Mac and Cheese Sliders can easily be made into Mac and Cheese Burgers. It's all in the size you cut the patties to fit the buns.
Bechamel is one of the 5 mother sauces in French cooking. If you have never made a Bechamel sauce before today, today is the day. In the video, I made sure to slow things down to show the exact timing used for making the cheese sauce.
Cause, hey, it's only the most important part. This recipe is just plain fun. Your kids will be beyond excited to hear the words Mac & Cheese.
Sliders / Burgers
- Elbow Macaroni Pasta
- Kings Hawaiian Rolls New: King Hawaiian Preztel Rolls
- Velvetta Cheese
- Panko Bread Crumbs
- Sea Salt
- All Purpose Flour
- Whole Milk
- White Pepper
You could honestly use whatever ingredients you like. The key is the consistency of the sauce. You do not want a loose sauce or the mac and cheese will not set up nicely in the refrigerator. When you cut the mac and cheese into the size you want, it needs to be firm. No worries, just watch the video below and you'll be good to go.
Mac and Cheese Sliders / Burgers
Begin with cooking the pasta. Two cups of elbow macaroni pasta. This is your one chance to season the pasta, add 1 tablespoon of sea salt. Make sure the water is at a full boil, then add the pasta.
Add a few tablespoons of olive to avoid the pasta sticking together.
Making The Mac and Cheese Cheesy Sauce
The technique to an excellent homemade cheese sauce uses the sauce technique, Bechamel. Which is a cream sauce that starts with a Roux.
Add equal parts, four tablespoons of all-purpose flour, and four tablespoons of butter. Start by melting the butter, then add the flour.
Important step: Make sure to cook out the raw flour. This happens from the hot butter and must be done before adding the milk, or the sauce will be grainy.
The next step is to add the milk, use whole milk. Add just enough milk that the sauce will still be watery to a degree. When the cheese goes in, the sauce will thicken. Have extra milk standing by in case you need more milk to thin the sauce out.
Add the cheese. In this case, I like using the Velveeta for the consistency and the color. We're making Mac and Cheese, I want the color to remind everyone of the classic color we all grew up with.
What your cheese sauce should look like. The sauce should leave long ribbons when it lands on top of the sauce from the spooning test.
Add the cheese sauce to the pasta and combine.
Use a casserole dish, add parchment paper to the bottom for easy removal. Pour the pasta into the casserole dish and pat it down into a smooth even layer.
Place into the refrigerator for at least one hour. The pasta needs to cool down so we can cut out shapes that fit our slider or burger buns.
Frying The Cheese
Use either canola oil or peanut oil. Bring the oil to 350 degrees.
Use a standard breading procedure.
- Place the cut out pieces of pasta into flour (1 cup should work, add more if needed)
- Then into the egg. (mix 3 eggs with a few tablespoons of water)
- Finally into 2 cups of panko bread crumbs. Press down on the pasta to get a good coating. You could switch the panko for store-bought bread crumb mix.
Fry each piece until golden brown and delicious. Then place on paper towel to remove extra oil.
Caution: Do not cook with low-temperature oil, it will create an oily finished product.
Add sliced red onion and avocado for a nice pop of freshness. Serve asap.
Want More Cheesy Recipes?
Cooking The Pasta
- Elbow Macaroni Pasta 2 cups
- Olive Oil (Help the pasta not stick together) 4 tablespoon
- Sea Salt (Add to the pasta water) 1 tablespoon
- Kings Hawaiian Rolls (New: King Hawaiian Preztel Rolls ) 12
- All Purpose Flour 3 tbps
- Butter 4 tablespoon
- Whole Milk (Have extra ready in case the sauce gets too thick) 3 cups
- Velvetta Cheese (For the color and taste) 2 cups
Dredge Breading Ingredients
- All-Purpose Flour 1 cup
- Eggs (Beat the eggs together with a few tablespoons of water.) 3 large
- Panko Bread Crumbs 2 cups
- Cooking the pasta: Boil water and add one tablespoon of sea salt. Cook the pasta to the doneness the box suggests. It's about 6 minutes.Drain the water once cooked and move to a cookie sheet to cool.
- The bechamel sauce: Using the same pot, melt 4 tablespoons of butter in the pot. Once melted add 4 tablespoons of flour. ( A Roux is traditionally equal parts flour to fat (butter).
- Cook until you smell a nutty aroma. The raw flour needs to be cooked out in the butter before adding the milk.Next start adding the whole milk. Start off slowly making sure to incorporate the milk well. The consistency will tighten up. Once this starts to happen, add in a little bit more whole milk. Repeat till the texture of the sauces is a little bit loose. The addition of the cheese will tighten the sauce up quickly.Add cheese and stir until smooth. Add cheese sauce and drained pasta together and combine well.Lastly, pour the mac and cheese into a casserole dish lined with parchment paper ( easy removal ) or whatever you have that will create enough depth to make slider-shaped patty cuts.
- Cool the mac and cheese in the refrigerator for one hour.
- Cut the mac and cheese to the size that will fit the buns you bought. Both burgers and sliders work for this recipe.
- Cooking the sliders: Use a standard breading procedure.First flour the mac and cheese slider, next into the beaten egg, lastly into panko bread crumbs or traditional breadcrumbs. The panko will give you a bigger crunch factor.Press the patties down in the panko to get a great crust.