A unique and indulgent Mac and Cheese Lava Cake recipe. Creamy mac and cheese is molded around a molten Velveeta center, then breaded and fried or air-fried until golden and crispy.
Add 1/4 cup of butter to a saucepan or pot. When the butter is melted, whisk in 1/4 cup of flour. Cook for a few minutes until the flour and butter combine, and then whisk in 2 cups of milk. Add 1 tablespoon of garlic powder and onion powder and 1 teaspoon of salt. When the mixture has thickened, turn off the heat and whisk in 2 cups of sharp cheddar cheese. When the cheese has melted, add 2 cups of cooked macaroni noodles. Add 1 cup of the mac and cheese to a ramekin or container. Press down 1/4 cup of Velveeta cheese into the center and cover the top in more mac and cheese so the interior is covered. Refrigerate for 2 hours. Heat a deep fryer or pot with cooking oil to 375 degrees F. In one bowl whisk 5 eggs with 1/4 cup of hot sauce and 1/4 cup of water. In another bowl add 2 cups of all purpose flour and in another bowl 2 cups of bread crumbs. Release the macaroni cake from the container and cover it in the flour, then the egg wash, then the bread crumbs, and repeat for a double dredge. Fry the coated macaroni cake for 5 minutes making sure to rotate it. For an air fryer, add it to the basket, and spray it with cooking oil. Bake at 400 degrees for 15 minutes rotating halfway through.
