Chef Eddie from Tommy Gunns , in Philadelphia, PA has graciously shared his famous deep fried macaroni recipe with The General.
Make your own baked macaroni and cheese. Chef Eddie suggests using monterey jack, sharp cheddar and colby cheeses as well as aged cheddar.
After baking, let your mac and cheese set for 8 hours in fridge.
Use a 4″ round cutter and cut out rounds of mac and cheese….think about the shape of a tall crab cake.
Bread in a standard breading station:
seasoned flour, seasoned egg wash, and seasoned bread crumbs or cornflakes. Then double dip in the egg wash and bread crumbs/cornflake mixture.
Deep fry in a frier (or your iron skillet) at 375* for 3-4 min until golden brown.
If your rounds are very thick, the center may not get warm enough, so you can microwave them for 15 – 20 seconds.
As Chef Eddie says, “They are nice and crispy on outside and inside…cheese is gushing out!”
The little woman says The General has to try this recipe as soon as we get back to Savannah! Yum! Can’t wait!!