Fried Mac and Cheese

Much like my baked Mac and Cheese, this recipe is also based on something I got from Alton Brown. If you have cholesterol issues or are dieting, then you should probably give this one a pass. Or, if you’re like me, you really don’t care because this is oh so good.

Fried Mac and Cheese

2 quarts peanut oil
leftover mac and cheese, refrigerated
1/2 cup all purpose flour
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 large egg
1/4 cup water
1 cup panko (Japanese bread crumbs)

Heat the oil to 375 degrees Fahrenheit. I use a deep fryer, but you can use a Dutch oven with a deep fry thermometer on the stove if you wish. Make sure you know how to use the thermometer if you go this route.

Cut the mac and cheese into 1 1/2 inch squares. Make them about the same size as you would a brownie and this includes the thickness.

I find the pie plates work best for a dredging station. they are deep enough to hold anything (liquid or dry) that you are working with and wide enough to give you room to work. Combine the flour, salt, pepper and cayenne in a pie plate.  Whisk the egg and water together in a second pie plate. Place the panko in a third pie plate.

Dredge each square of mac and cheese in the flour and tap off the excess. Dip in the eggwash and then coat with the bread crumbs. Set aside on a cooling rack for five minutes. Do not skip this step. The breading will fall off into the oil if you don’t let it set.

Fry each square of mac for 3 to 4 minutes or until golden brown (you can do several at once). Remove to a cooling rack to let drain. Serve hot.