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Ingredients
- Â Â Leftover baked macaroni and cheese refrigerated for at
- Â Â least overnight
- 1 c. all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cayenne
- 1 x egg beaten with
- 2 ounce water
- 1 c. panko bread crumbs
- Â Â Oil for deep frying
Directions
- Preheat oil to 375 degrees.
- Cut refrigerated macaroni and cheese into slices or possibly bite-size pcs. Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 min so the crust can set.
- Very carefully drop into the oil and fry till golden. Remove to a baking sheet fitted with a rack and rest for 2 min before serving.
- This recipe yields varied servings according to amount of leftover mac and cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 371g | |
| Calories 1068 | |
| Calories from Fat 185 | 17% |
| Total Fat 20.98g | 26% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 3358mg | 140% |
| Potassium 495mg | 14% |
| Total Carbs 176.2g | 47% |
| Dietary Fiber 9.3g | 31% |
| Sugars 7.72g | 5% |
| Protein 40.28g | 64% |
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