A few nights ago, I made of SUPER MOMS mac and cheese. It was delicious:
But there were leftovers. The Husbeast mentioned fried mac and cheese. Because I’m always game to fry something, Fried Mac and Cheese had to happen!
First, the supplies! I let the leftover sit in the back of the fridge for a few days. From what I read on the interwebs, fried mac and cheese works best if the mac is cold and firm before the breading.
The breading process was nothing special. I used the standard flour, egg, panko x 2 breading formula. All the breading happened while the oil was heating up:
This is where I started to breathe heavily. It smelled awesome and these little gems fried up so nicely.
Look at that golden brown exterior and tell me you don’t get excited. If that didn’t do it for you, here’s the Plate PrOn:
The mac was gooey and delicious while the crust was crunchy and delightful. I’m a BBQ sauce with my fried mac kind-of-girl. The husbeast is a Ketchup man. This was good enough to eat plain, but I like having the option of sauce.
If I had enough leftovers, I wonder how these would freeze par-fried. I would love to be able to have these when I wanted without all the dirty-ing of dishes. Hmmm, I’ll have to think on that one.