Fried Macaroni and Cheese

KISS THE COOK's Note:

As if macaroni and cheese wasnt fattening enough already!!! lol! It really is worth it though! I saw this on food network a while ago and if memory serves me right it goes something like this. Always KISS THE COOK!

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• leftover prepared macaroni and cheese , refrigerated for at least overnight (should not be from the box type)
• 1 cup all-purpose flour
• 1 teaspoon cayenne pepper
• ½ teaspoon salt
• 1 teaspoon pepper
• 1 egg , beaten with
• 2 tablespoons water
• 1 cup breadcrumbs , preferably Japanese panko
• oil (for deep frying)

Directions:

1. Cut refrigerated macaroni and cheese into slices or bite size pieces.
2. Season the flour with cayenne, salt,and pepper.
3. Dredge each piece through the flour mixture and gently tap off extra.
4. Dip in the egg wash and then coat with the bread crumbs.
5. Allow them to rest for 5 minutes so the crust can set.
6. Very carefully drop into the oil and fry until golden brown.
7. Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath.
8. Serve.
9. (I like mine with hot sauce! but use your imagination or enjoy as is!).
10. In a few days, go to the doctors to check your cholestorol.
11. Repeat as needed! Lol just kidding! (Well really i'm not).

Reviews

[American Bachelor Chef]

Fun recipe. I found the flour and bread crumbs over-proportioned compared to the egg wash, which disappeared fast into the sponge-like flour-coated mac and cheese. Using the recommended measurements I made 16 1-inch cubes and ran out of egg wash, but had tons of flour and bread crumbs left over.

[KPD]

yummy-yummy! i used a box of kraft delux sharp mac and cheese. it worked perfectly! i used panko that i seasoned with more cayenne. i made these up ahead of time and let chill in the fridge til i was ready to deep fry! thanks for the keeper!

[savanahcuz]

I made this tonight with left over Kraft Deluxe boxed mac and cheese. It turned out great. After I breaded the mac and cheese bites I froze them for about thirty minutes, they kept their breading and shape throughout the frying process and tasted SO GOOD!