Fried Mac and Cheese
Leftover mac and cheese can be transformed into a crispy delight. Serve hot and enjoy. Embrace the absurdity of this culinary endeavor and indulge in the cheesy goodness!
Equipment
- dutch oven
Ingredients
- 1 quart peanut oil for frying
- 8 cups leftover macaroni and cheese refrigerated overnight
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cayenne
- 1 large egg
- 1/4 cup water
- 1 1/2 cups panko breadcrumbs
Instructions
- Heat the oil in a heavy pot or Dutch oven on medium-high heat until it reaches 375°F on a digital instant-read thermometer. Then, turn the heat down to medium.
- Meanwhile, cut the refrigerated mac and cheese into slabs roughly the size and shape of a deck of cards, approximately 1/2-inch squares.
- Combine the flour, salt, pepper, and cayenne in a pie plate. Whisk the egg and water together in a second pie plate. Breadcrumbs go in a third pie plate.
- Dredge each slab of mac and cheese in the flour and tap off as much excess powder as possible. Dip in the egg wash, then coat thoroughly with the breadcrumbs. Set aside on a cooling rack for 5 minutes to set. Ease 3 or 4 pieces into the oil at a time and fry until golden brown, 1 to 1 1/2 minutes per side, flipping once.