Appetizers and Snacks, Life & Lifestyle, Pasta, Pizza, Risotto

Neapolitan-style deep fried Macaroni and Cheese & A Wild Mountain Music Festival Giveaway

Loreto July 4, 2018

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Neapolitan-style deep fried Macaroni and Cheese & A Wild Mountain Music Festival Giveaway. The perfect finger food for an incredible music-filled, fun-filled, kid-friendly weekend such as this. What kid would not want fried mac and cheese and parents you will love that it is so easy for the kids to eat while you watch all the amazing artists perform in a setting of Hinton with its beautiful backdrop of the Northern Alberta’s beautiful Rocky Mountains. [Sponsored Post]

Song of the day: “Boy inside the Man” by Tom Cochrane and Red Rider.

Neapolitan-style deep fried Macaroni and Cheese

[This post is sponsored by The Wild Mountain Music Festival. We were compensated monetarily and provided with free passes, including a giveaway for our readers.]

Neapolitan-style deep fried Macaroni and Cheese & A Wild Mountain Music Festival bring people together in a most unifying way. Music, dancing, singing, and kids running and playing all together as one big family enjoying wonderful festival eats and incredible live music, you could not ask for a better weekend family outing than this.



Ever since I was little, age 4-5, I had a passion for music, starting at the United Conservatory of Music studying accordion then later piano, then even a bit later convincing my mother to buy me a drum set as I was destined to be a drummer. These days I have quite a collection of instruments that I am learning to play in my music room or man cave as some call it, so I can safely and truthfully say that concerts, music festivals, have a very deep and special place in my heart.

I remember my first huge concert and hearing that sound so strong that beat of the base drum, I felt it in my soul. There was something that happened to me at that concert as people were up dancing and singing together with the band and I started to cry as this overwhelming feeling of unity came to me. I thought to myself, this is incredible, people of all walks of life, culture, age, for just a few moments united by a common simple thread called music. This moment changed my life forever and every concert experience since then has been special and incredible and one that I cherish, sharing with Nicoletta, my beautiful wife, friend, and partner. I know she feels the same about concerts as I have experienced her in Italy singing her heart out while on the cell phone with her and I hear that oh so familiar unity of tons of people singing and being joyful together.

I had some opportunities to play on stage, not on big stages but a stage all the same, and I cannot describe the energy I feel for days after. I can only imagine what it would be like to play on a grander scale and hear the drums that I have constructed in full sound, that would be a dream come true. Nicoletta always tells me it is never too late and that makes me feel so much better.

Nicoletta and I can’t wait to experience the weekend at The Wild Mountain Music Festival in the great outdoors of panoramic scenic outskirts of Hinton, Alberta’s playground.

Neapolita-style deep fried mac and cheese-grounds

If you don’t know what to do for a summer getaway, pack up the camping gear and the kids next weekend from the 13th to 15th of July and take the drive to Hinton and dance, sing, play, laugh, and smile with us! It is truly a kid-friendly festival with a crafts area, drop in programming for those times you may want a break to enjoy some of the live music. This festival is 100% volunteer run, so a big shout out goes out to them!

Neapolita-style deep fried mac and cheese-kids

The line up is incredible: music for the young and old, The Family Stone, The Good Brothers, Ken Stead, Fred Penner for the kids, Tom Cochrane with Red Rider one of my favorites, and so so many more that may soon become your favorite.

Neapolita-style deep fried mac and cheese

Tickets are available here but, hey! you even have a chance to win a free weekend pass (value: 180 CAD). Just enter, ’cause you never know. This could be your lucky day! Scroll down for more information!


Let’s talk concert food: how about a Neapolitan-style Deep Fried Macaroni and Cheese?

Nicoletta and I were inspired by our trip to Naples. You could not get a better place filled with music and festivals. On one of the side streets an amazing street food kiosk. It was there that I tasted for the first time the “frittatine di maccheroni” as they’re called, deep fried pasta, and now we want to share it with all of you music festival lovers. Pull up a chair, kids come sit up here, we are going to teach you how to make this most delectable Neapolitan-style Deep Fried Macaroni and Cheese!

Neapolitan-style deep fried Macaroni and Cheese Neapolitan-style deep fried Macaroni and Cheese

Quite easy to make with few ingredients, including:

  • Bucatini pasta, broken into 3 pieces
  • Flour, butter, nutmeg, milk, salt and pepper for the thick bechamel
  • Prosciutto cotto (Italian-style ham)
  • Fresh peas with onions, sauteed
  • Provola cheese (Italian made cheese)
  • Flour, cold water, salt and pepper for the batter

That’s it.

Neapolitan-style deep fried Macaroni and Cheese

So pasta is cooked, bechamel is done, peas nicely sauteed, prosciutto cotto cubed along with the provola cheese. The next part is the fun part where we get our hands dirty and gooey. First wash our hands then pour pasta, peas, provola, and bechamel and mix the mixture until it is well distributed and well mixed. My hands were all full of the bechamel and when I was finished mixing I licked my fingers to taste the mixture and I give it two thumbs up! This is going to be so good. Into a dish it goes all leveled and pressed, then into the fridge to rest overnight. You don’t have to rest it overnight, a few hours in the fridge will truly set it up. Another fun part, which I think the kids can get involved in, is the cutting of the pasta rounds, but before that, we are going to mix up the flour, water, salt and pepper and our batter is ready. Now the rounds, with a cookie cutter we cut some beautiful rounds and those go into the batter getting all well coated. The oil was preheating and I find 360 degrees F works well to get them nice and golden. In goes the batter coated pasta and in just a turn and a few minutes they come out hot and on goes a sprinkling of Parmigiano just because we are Italian and love our cheese. Why use salt when you have Parmigiano Reggiano. Now the ‘bestest’ part, eating them, not before you test your luck.

This is where you enter the giveaway!

Neapolita-style deep fried mac and cheese-contest

Enter to win a free weekend pass + camping (180 CAD value!) to this amazing music festival which will take place in Hinton, AB, from July 13th to 15th. All you need to do to enter is to comment on this post with your favorite music festival food and leave your email address. A winner will be selected randomly on Wednesday, July 11th. Note that it is only open to residents of Alberta.
a Rafflecopter giveaway


I absolutely love these. The coating crisp and so tasty with that punch of Parmigiano. The bechamel just oozes with the starchiness of the warm bucatini. The peas come in as little surprises of freshness and nestled so beautifully with those melted morsels of deliciously rich provola cheese. I love the way that prosciutto cotto gives this sweetness and tenderness. It is truly a symphony of texture and taste perfect for kids and especially for the child in all of us.

Let’s sit back, listen to the amazing artists of The Wild Mountain Music Festival and raise our hands in unison holding our  Neapolitan-style Deep Fried Macaroni and Cheese up!


Song of the day: “Boy inside the Man” by Tom Cochrane and Red Rider.

Neapolitan-style deep fried Macaroni and Cheese

Neapolitan-style Deep Fried Macaroni and Cheese

  • Author: Loreto and Nicoletta
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 15 x 6-cm pasta rounds 1x
  • Category: Appetizers
  • Method: Deep frying
  • Cuisine: Italian


The perfect finger food for an incredible music-filled, fun-filled, kid-friendly weekend such as this. What kid would not want fried mac and cheese and parents you will love that it is so easy for the kids to eat while you watch all the amazing artists perform.


  • 250 g bucatini pasta
  • 500 ml bechamel
  • 125 g provola, cut in little cubes
  • 100 g sweet peas (fresh, frozen, or in a jar)
  • 125 g prosciutto cotto (ham) in 1 thick slice, cut in little cubes
  • 1 small onion
  • salt and pepper
  • vegetable oil, for frying

For the bechamel:

  • 500 ml milk (we used organic 2%)
  • 100 g all-purpose flour
  • 63 g unsalted butter
  • grated nutmeg
  • salt and pepper

For the batter:

  • 150 g all-purpose flour
  • 300 ml cold water
  • salt and pepper to taste


For the sweet peas:

  1. Put the oil in a pan on low heat, add the minced onion and saute until translucent. Add the peas, salt, and pepper.
  2. Let the peas mingle with the onion, then add 1/4 cup of water. Cook until it is all evaporated and peas are tender but not too mushy. Set aside to cool.

For the bechamel sauce:

  1. Heat the milk in the microwave or in a small saucepan over low heat.
  2. Add the butter in a wok or deep saute pan on medium heat. As soon as it melts sprinkle the flour in, stirring with a whisk or a wooden spoon, to form the roux.
  3. Now add the warm milk slowly, stirring vigorously with a wooden spoon or whisk to avoid any lumps (in case you have lumps, you can mix everything with an immersion blender or pass it through a sieve and it will come back smooth and velvety). Cook until it starts to bubble, then add the grated nutmeg, salt, and pepper. It is a dense bechamel, so don’t worry if it looks too thick. Set aside to cool.

For the batter:

  1. Add the sifted flour in a medium bowl. Slowly add the water, stirring with a whisk to avoid the formation of lumps. Add a pinch of salt and pepper.

For the macaroni and cheese:

  1. Put some salted water on boil, then add the bucatini, breaking each strand into three pieces. Cook for half of the cooking time to have them al dente. Drain and arrange them on a baking sheet to cool.
  2. Cut the ham and the provola into small cubes and pour into a large bowl.
  3. Add the sweet peas, the pasta, the béchamel and some pepper.
  4. Wash your hands well and mix everything (it will be much easier than using a spoon because the mixture is heavy and sticky).
  5. Pour everything into a baking dish that has a height of 5 cm. Level off, pressing down the mixture.
  6. Cover with plastic wrap and store in the fridge for at least 4 hours or overnight (we left it overnight).
  7. Take a cookie ring (or glass or cup or whatever you like) about 5-6 cm (2.5 inches) in diameter and cut rounds from the pan. Continue until all the pasta is finished, reshaping the scraps if necessary.
  8. Place a tall pot on the stove on medium-high heat with enough oil to submerge the pasta rounds.
  9. Dip the pasta rounds in the batter, then fry 2-3 at a time at 365° F, for about 2 minutes, turning rounds over at the 1-minute mark. Drain on paper towel.
  10. Grate some Parmigiano on top, once they come out of the oil. Eat them hot, or reheat in an oven on a baking sheet to crisp up.


You can freeze the pasta rounds, wrapped tightly in plastic and put into a ziplock bag. When you want to use them, thaw them, then dip them in the batter and fry them. In case you want to freeze some of them, reduce the quantity of the batter.

You can make them smaller but you might have to adjust the cooking time.

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Neapolitan-style deep fried Macaroni and Cheese

[Disclaimer: This post is sponsored by The Wild Mountain Music Festival. We were compensated monetarily and provided with free passes, including a giveaway for our readers.]

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  • Avatar
    Reply indianeskitchen July 4, 2018 at 10:19 am

    What a great recipe! I love making things up and freezing them for a quick bite another day!

    • Loreto
      Reply Loreto July 4, 2018 at 11:03 am

      Thank you, Yes it is nice when sometimes when you don’t have the energy or time to prepare a meal from scratch, and it just so happens you have some things in the freezer ready to go. Just a quick batter and into the fryer and in just minutes a delicious fried pasta. Can’t get any better than that
      Have a wonderful week!

  • Avatar
    Reply Stephanie July 4, 2018 at 11:59 pm

    My fave festival food has got to be instant noodles! Especially spicy ones!

    • Loreto
      Reply Loreto July 5, 2018 at 12:04 pm

      Nice those are so good I have even fast fried them aftyer which gives them a nice crunch and flavor. Even better in a chinese food take out container with some stir fried veggies, all good festival foods
      Have a great one.

  • Avatar
    Reply Ben Myhre July 6, 2018 at 5:52 am

    Great recipe and great lineup. I got to meet Eric Burdon once. Really nice guy and I was so pumped to get that chance!

    • Loreto
      Reply Loreto July 8, 2018 at 9:00 am

      Hey Ben, that is so cool that you got to meet Eric Burdon. I am truly looking forward to seeing this line up of artists and maybe on Sunday night to meet a few. Thanks for sharing and have a great day!

  • Avatar
    Reply Thuy Nguyen July 6, 2018 at 11:06 pm

    I can never say no to Those little mini doughnuts!!! My favourite!

    • Loreto
      Reply Loreto July 8, 2018 at 8:52 am

      I am with you on those mini doughnuts, I have waited in many a long line to get my hands on some. Here’s to whoever came up with those sweet cinamon, sugar, one bite morsels of pure happiness!

  • Avatar
    Reply Raj @ July 7, 2018 at 12:28 am

    I don’t think I’ve ever taken food to a festival. I rely on the food trucks. Ok, I’m going with booze as my answer.

    • Loreto
      Reply Loreto July 8, 2018 at 8:50 am

      Lol, thats the spirit!

  • Avatar
    Reply Eileen Kelly July 8, 2018 at 7:55 pm

    This is a fabulous recipe! I love the idea of deep frying the mac and cheese. The flavors are amazing and it is an awesome combo that my family will love.

    • Loreto
      Reply Loreto July 9, 2018 at 12:23 pm

      Hi Eileen, Thank you. That is why I loved this recipe, I think it would be a hit for all of the family and you could even do a variety of dipping sauces like a Marinara or ketchup mayo the combinations endless.
      Happy Cooking Eileen.

  • Avatar
    Reply Yvonne Langen July 11, 2018 at 7:52 am

    OMG, yes! I must make these. I love the sheer decadence of this recipe and the combination of crispy exterior with gooey interior sounds incredible.

    • Loreto
      Reply Loreto July 12, 2018 at 4:29 pm

      Hi Yvonne, you described these to a capital T. We are so proud of these and the memories of naples that go along with it! Thank you so much for taking the time to check them out.

  • Avatar
    Reply Denise from Urb'n'Spice July 12, 2018 at 3:30 pm

    Loreto, you and Nicoletta never fail to amaze me! I love the idea of making these Neapolitan Style Deep Fried Macaroni and Cheese with the little ones – they will love helping with this treat! I can almost taste the creaminess of the pasta and the crunch of the crispy coating from looking at the photos. Yum! As always, I love reading your stories too. I agree with Nicoletta – it is never too late. Life is too short – beat that drum! 🙂

    • Loreto
      Reply Loreto July 12, 2018 at 4:27 pm

      Thank you Denise, it is so true you have a passion and all your life you just want to make it real and alive. I am going to continue beating that drum, slapping that bass, struming that guitar because I love it and iit makes me feel alive.
      I have a visual of you and your kids having a ball creating then eating these lorsels of pure passionate goodness
      Thanks again and Happy cooking!

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