Mac & Cheese, Please!
Makes about 10 dozen 1-inch squares
There’s only one thing better than mac & cheese: fried mac & cheese. Crunchy on the outside, soft and creamy on the inside, it’s a dreamy textural sensation, not to mention a flavor-packed one. Best of all, it’s a spectacular use of leftover oven-cooked mac & cheese (stovetop mac & cheese won’t work here). The measurements for fried mac & cheese are entirely dependent on how much you have left over. This recipe is enough for a full 8-inch square pan. That’s for those of you who are making mac & cheese for the sole purpose of turning it into its fried counterpart.
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You Will Need
Preheat the oven to 300˚F. Line a baking sheet with parchment paper, and line another one with paper towels.
Cut the mac & cheese into large pieces, then cut each piece into 1-inch squares.
Place the flour, salt, and cayenne in a shallow bowl, and whisk to combine. Place the eggs in another shallow bowl, and put the bread crumbs into a third bowl.
Dip a mac & cheese square into the flour mixture. Tap off excess flour, then dip into the egg. Roll in the bread crumbs and set on the parchment-lined baking sheet. Repeat with the remaining mac & cheese squares.
Heat the oil in a medium pan over medium-high heat. The oil is hot enough when it looks wavy. Test with one mac & cheese square. It should sizzle and begin to turn brown on the underside in about 30 seconds.
To cook, add as many squares as will comfortably fit in the pan without crowding. Using tongs, turn the squares just as they begin to brown on the undersides. Keep turning so that all sides are browned. Transfer to the paper towel–lined baking sheet as they’re done. Serve right away or place the batch in the oven to keep warm. Continue cooking the remaining squares.
Serve with Frank’s RedHot Sauce alongside.