Mac & Cheese? Lava Cake? It’s a Match Made in Deep Fried Heaven

In a pot over medium heat, add 2 cups milk and 2 cups macaroni.  Bring to a boil, stirring continuously to prevent sticking. Cook, adjusting heat so the milk doesn’t boil over.

Once noodles are cooked and milk has thickened to coat, about 10 minutes, add 2 cups grated cheese and 2 tsp salt. Stir to combine. Set aside to cool completely.

Place tablespoonfuls of mac n’ cheese mixture in a greased muffin tin. Press into the bottom and up the sides. Add one cube of cheese in the middle. Cover with more macaroni mixture and press to adhere. Repeat with remaining mix. Freeze for 1 hour, up to 24 hours.

Take macaroni muffins out of the tin. Coat in flour, then egg and then breadcrumbs. Do a double coat in the breadcrumbs if necessary.

Fry in oil heat to 325*F (150*C) until golden brown, about 5 minutes. Control the heat so it doesn’t get too hot.