Traditional recipes

Deep-Fried Christmas Ham Mac and Cheese

Deep-Fried Christmas Ham Mac and Cheese

Try this recipe for Deep-Fried Christmas Ham Mac and Cheese

How do you improve on one of the most popular Christmas dishes? Easy. Just don’t make it a habit.

Ingredients

  • 7 Ounces ham steak
  • 2 Tablespoons butter
  • 1/2 Cup milk
  • 1 Cup cut up processed cheese (such as Velveeta)
  • 1 Cup dried elbow macaroni, cooked and drained
  • 1/2 Cup shredded Cheddar cheese
  • Vegetable oil
  • 1 Cup seasoned bread crumbs

Servings8

Calories Per Serving388

Folate equivalent (total)32µg8%

Riboflavin (B2)0.2mg14.2%


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.


  • 3 cups oil for frying (or up to fill line on deep fryer)
  • 2 cups macaroni and cheese (cold, leftover )
  • 2 eggs (lightly beaten)
  • 2 tablespoons milk
  • 1 cup breadcrumbs (approximate)

Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.

Shape the cold macaroni and cheese into small balls.

In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.

Dip the mac and cheese balls in bread crumbs, then into the beaten eggs, then in crumbs again.

Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.

Remove to paper towels to drain keep warm while making subsequent batches.