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)
- Heat the oil in a heavy pot or Dutch oven, fitted with a deep-fry thermometer, to 375 degrees F.
- 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.
- 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.
- 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.