Macaroni and Cheese…FRIED! (Drops Mic, Walks Off Stage)

Macaroni and Cheese…FRIED! (Drops Mic, Walks Off Stage)

I realize that the concept of leftover mac and cheese may be alien to many of you. So you may want to make a double recipe, just to make this.

Next Day Mac and Cheese "Toast"

  • 1 quart peanut oil for frying
  • Leftover macaroni and cheese (refrigerated overnight)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon ground cayenne
  • 1 large egg
  • 1/4 cup water
  • 1 cup Panko (Japanese-style breadcrumbs)
  1. Heat the oil in a heavy pot or Dutch oven, fitted with a deep-fry thermometer, to 375 degrees F.
  2. Meanwhile, cut the refrigerated mac and cheese into slabs roughly the size and shape of a deck of cards, or into 1 1/2-inch squares.
  3. Combine the flour, salt, pepper and cayenne in a pie plate. Whisk the egg and the water together in a second pie plate. Breadcrumbs go in a third pie plate.
  4. Dredge each slab of mac 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, 3 to 4 minutes, flipping once. Remove to the cooling rack set over paper towels. Repeat until there’s nothing left to fry. Serve hot and yes I like mine with cold ketchup…but that’s just me.

Depending on the pan size, you might be able to get away with less oil, as long as you have enough to come halfway up the side of the pieces you intend to fry.


Add yours
  1. 1

    I made a mac and cheese dish with ground beef, tomatoes and different cheeses. The leftovers, of course, dried overnight in the fridge so just reheating the dish was less than ideal. So, I found this recipe for fried mac and cheese which I had not eaten in over 30 years!

    I grated a bit of extra cheese into the chilled leftovers and I didn’t have Panko. I used Italian seasoned breadcrumbs instead. These were very much enjoyed with a bit of warmed leftover marinara sauce to dip them in. Yum

  2. 3
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    I really like reading through a post that can make people think. Also, many thanks for permitting me to comment! iMessage is made by Apple and worked on Apple devices for texting. This administration encourages you to send content, picture, video, sound, an area just like some other talking application.

  3. 5

    I had a “gob” of Mac and Cheese left from my son’s graduation party. What a great idea! This was so crispy and tasty. Loved it! And fairly simple! Another hit Alton Brown!

  4. 7
    Heather Lampman

    My Mom always made her Mac and Cheese from scratch. Great cook. Love you, Mom! The day after, she would slice the Mac and Cheese and fry it in butter. Crispy outside, creamy middle; without all that extra stuff. Try it. I bet you’ll like it!

  5. 8

    We make Mac and cheese for the kids at our family parties. This time got the leftovers before my sons ate them all and executed this recipe. Super hit.

  6. 9

    This sounds yummy, but in my house there never seems to be many leftovers when it comes to macaroni and cheese. Our favorite comfort food!

  7. 10

    The kids think *I’m* nuts for having ketchup with my mac and cheese, but cheese and pasta are forever married to tomatoes! And actually, Jalapeno ketchup if I can find it.

  8. 12
    Chris Bush

    Take the leftover mac-n-cheese, spread it out on a pan so it’s a single layer of noodles thick. Place in refrigerator over night. Follow all of the above steps, however before the panko, put a ball of cream cheese onto the mac-n-cheese and roll it around the cream cheese. Now cover with panko and fry. BOOYAH!

    • 18

      YES – I’m glad someone finally said mustard! Not too much though… and with a few cracks of black pepper!
      Although I haven’t tried it with HONEY mustard…

  9. 20
    Mary Daniels

    My daughter is going to love you more than she already does! She has been complaining that we can’t find fried mac & cheese at any restaurants around here anymore. I will let you know how they turn out for us as soon as we make them NEXT week. Have to wait until we return from our Thanksgiving vacation.

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