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July 24, 2011

Fried Macaroni and Cheese!

I told you I was thinking about frying the leftover mac and cheese I had, and I did. It was delicious! I've decided that if I ever open a restaurant, I'm putting this on the menu! I just need to come up with a tasty sauce for dipping. I did top mine with Sriracha, and that was tasty. I pan-fried mine instead of a full fry, just because I hate using a bunch of oil in a big pot. It's much easier to just use a little, and flip them halfway through. Just make sure your oil is hot enough, but not too hot! That way they have enough time to get warm in the middle and not burn on the outside and not get greasy.
Frying up

On my plate!

Look at the inside of these tasty morsels!

Here's the recipe adapted from Alton Brown.

Prep Time: 15 min | Cooking Time: 15 min | Difficulty: Easy | Serves: Depends on amount of mac and cheese leftovers

Leftover Baked Macaroni And Cheese,refrigerated for at least overnight
1/2 cup All-Purpose Flour
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Cayenne
1 Egg Beaten With 2 Ounces Water
1 cup Panko Bread Crumbs
Oil For Deep Fryingpreheated to 375 degrees

Your favorite hot sauce to top

1. Cut refrigerated macaroni and cheese into slices or bite size pieces.

2. Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown, flip to fry other side. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

3. Top with hot sauce or other favorite topping. 

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