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You are here: Home / Dishes / Deep-Fried Foods / Deep-Fried Macaroni and Cheese

Deep-Fried Macaroni and Cheese

This page first published: Oct 6, 2010 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Deep-Fried Macaroni and Cheese consists of Macaroni and Cheese, formed into balls, coated with a batter, then deep-fried on a stick and served on the stick.

Fancy versions use several different types of cheese in the Macaroni and Cheese. Some add a bit of jalapeno.

It is sometimes served as balls or wedges, without the stick and with a side sauce, such as ketchup or a fancier version of ketchup, such as chipotle ketchup, etc.

The earliest appearance that CooksInfo.com knows of Deep-Fried Macaroni and Cheese is in 2002, at the Minnesota State Fair in St. Paul, Minnesota. [1]

It first appeared at the Texas State Fair in 2006. [2]

Sources

[1] “At the Minnesota State Fair, which opened in St. Paul last week, 36 different food items are sold on a stick. I only regret that on my trip to the Twin Cities I did not get to try… Deep-fried macaroni and cheese on a stick. New this year. One TV guy went live with his review the other night. Loved it. ” — King, Peter. Maturing Moss is looking at a fantasy dream season. Sports Illustrated Magazine. 26 August 2002.

[2] “..One of six new fair foods being judged at the second annual Big Tex Choice Awards Contest today. The entries – including fried pralines, fried cosmopolitans and fried macaroni and cheese” [Ed: foods are not allowed to compete in the Big Tex Choice Awards unless they are brand new to the Texas State Fair.] — Menzer, Katie. What will State Fair vendors fry next? Dallas Morning News. 4 September 2006.

McGinn, Dave. Deep-fried mac ‘n’ cheese: the ultimate comfort food. Toronto, Canada: The Globe and Mail. 5 January 2010.

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