Ingredients
- Leftover baked macaroni and cheese, refrigerated for at least overnight
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cayenne
- 1 egg beaten with 2 ounces water
- 1 cup panko bread crumbs
- Oil for deep frying, preheated to 375 degrees
Directions
Cut refrigerated macaroni and cheese into slices or bite size pieces.
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. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.
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By Rifmstr625
Minneapolis
on September 01, 2012
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MN State Fair food at it's best. All it needs is the stick. People if you care even one iota about your heart, don't eat this. Yes I made it, but couldn't really eat it. Mac n Cheese is not healthy to begin with. Adding more carbs and fat is just a no, should have listened to myself to begin with.
If you like state fair food and you don't care about your heart, go for it, you'll probably love it!
By Anita the Cook
Cornelius, OR
on March 28, 2012
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I wish I could rate it higher. I have made it several times over the past year and it turns out perfect every time. My family and friends love it!
By hols1001
Malvern, AR
on March 20, 2012
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We have tried a number of fried mac and cheese recipes over the years and none of them were worth eating... until this one. We didn't have the crumbs so we double dipped in the flour and egg wash. They were crispy, golden and not the least bit greasy. Can't wait to have them again!!
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