Somehow I have accumulated two different kinds of mac and cheese in my fridge. Instead of just heating up the leftovers as-is, I decided to to top off the cheese-load with some fried goodness. I’m talking about fried mac and cheese here people, don’t be afraid. There’s nothing wrong with being bad every once in awhile. Brent even dipped them in Ranch dressing.
Panko breadcrumbs made a fantastic crunchy crust that cannot be beat. (If you don’t have any, definitely buy some.) And the inside was warm and gooey – you’d never guess it was leftovers! The perfect side to go with steak and broccoli.
Ingredients:
Canola oil, for frying
Leftover macaroni & cheese (or other creamy cheese-based pasta), chilled in the refrigerator overnight (I used Spicy Mac and Cheese)
Flour, for dredging
Salt & black pepper, to taste
1 egg, lightly beaten
Panko breadcrumbs, for dredging
Directions:
- Heat about 2 inches of oil in a medium cast iron skillet over medium heat until it reaches 350 degrees.
- While the oil heats, use a spoon and your hands to scoop out 1/4 cup sized spoonfuls of the macaroni and cheese. Use your hands to mold into round patties and set on a wax paper-lined plate. Repeat with all the leftover pasta.
- Pour about a cup of flour into a shallow pan. (Note that this amount will be determined by how much leftover pasta you will be using). Season with salt and black pepper. Pour Panko into a second shallow pan and the egg into a third.
- Take each patty and gently dredge in the flour mixture. Dip in the egg until fully coated. Let the excess drip off before dredging in the Panko breadcrumbs making sure to full coat the patty. Set aside and repeat with the remaining patties.
- Once your oil has reached 350 degrees, fry the patties 2-3 at a time for about 1-2 minutes each side until they are golden and crisp. Remove to a paper towel-lined tray and let drain for a few minutes before serving.
- Serve immediately. (Leftovers can be frozen and then reheated in a 400 degree oven for 5 minutes.)
Source: Always Order Dessert
