Mac and Cheese Latkes and a Chanukah Blog Party and Giveaway!
Recipe type: side dish
Serves: about 20 latkes
  • 2½ cups elbow macaroni, cooked according to package directions
  • 2 cups whole milk (red)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup shredded cheddar cheese*
  • 1 cup shredded mozzarella cheese*
  • 5 eggs
  • 1 cup panko breadcrumbs
  • oil, for frying
*Note: you can use two cups of the mixture of these two cheeses
To make the mac and cheese:
  1. Cook macaroni according to package directions. While cooking, prepare the cheese sauce.
  2. In a medium pot, stir or whisk together the milk and flour over a medium flame until it begins to simmer. Add the salt, pepper and cheeses. Stir until melted and combined.
  3. Add the cooked and drained macaroni to the cheese sauce and stir until all of the noodles are coated. Set aside to cool for at least a couple of hours, or even overnight.
To make latkes:
  1. Remove the cooled mac and cheese from the fridge and allow it to come to room temperature somewhat. Use a large wooden spoon to break up any large clumps.
  2. Add the eggs and breadcrumbs and stir until evenly distributed.
  3. Heat about half an inch of oil in a large frying pan over medium heat.
  4. Take a handful of the mac and cheese mixture and form a thick patty. Carefully place it in the hot oil.
  5. Fry for a couple of minutes, until completely set and flip. Fry on the other side for about a minute or two, until golden. Remove from pan and serve immediately.
Note: The mixture will be crumbly, so handle gently, and don't move it around in the pan until the latke is totally set. Also, don't make your patties too flat. Not only will they be harder to handle, but they won't have the same creamy mac and cheese inside.
Recipe by Overtime Cook at