Alton Brown Fried Mac And Cheese

This crispy and creamy Fried Mac and Cheese is the ultimate comfort food! Perfect for using up leftover mac and cheese, these golden, crunchy bites are quick and easy to make. With a crunchy panko coating and a gooey, cheesy center, they’re an irresistible snack or appetizer. Serve hot with your favorite dipping sauce for extra flavor!

Recipe Ingredients:

• 1 quart peanut oil, for frying
• 6 cups leftover macaroni and cheese, refrigerated overnight
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cayenne
• 1 large egg
• 1/4 cup water
• 1 1/2 cups panko breadcrumbs

How To Make Fried Mac And Cheese?

1. Heat the oil: In a heavy pot or Dutch oven, heat the peanut oil over medium-high heat until it reaches 375°F (190°C) on a digital instant-read thermometer. Reduce the heat to medium to maintain temperature.
2. Prepare the mac and cheese squares: Cut the refrigerated macaroni and cheese into slabs about 1/2-inch (1.25cm) thick, roughly the size of a deck of cards.
3. Set up the dredging station: In one shallow dish, mix the flour, salt, pepper, and cayenne. In a second dish, whisk together the egg and water. In a third dish, place the panko breadcrumbs.
4. Coat the mac and cheese: Dredge each slab in the flour, tapping off excess. Dip into the egg wash, then coat thoroughly with panko breadcrumbs. Set aside on a cooling rack for 5 minutes to allow the coating to set.
5. Fry until golden: Carefully place 3 or 4 pieces into the hot oil and fry for 1 to 1 1/2 minutes per side, flipping once, until golden brown and crispy. Remove and drain on a cooling rack set over paper towels.
6. Serve hot: Enjoy immediately, optionally with a side of cold ketchup or your favorite dipping sauce.

Recipe Tips:

• Chill the Mac and Cheese First: Refrigerating overnight helps it firm up, making it easier to cut and coat without falling apart.
• Use a Thermometer for Frying: Keep the oil at 375°F (190°C)—too hot, and the coating burns; too cool, and the bites turn greasy.
• Double-Coat for Extra Crispiness: For a crunchier crust, dip the mac and cheese in the egg and panko twice before frying.
• Fry in Small Batches: Adding too many pieces at once lowers the oil temperature, making them soggy instead of crispy.
• Let Them Rest Before Frying: After breading, let them sit for 5 minutes so the coating sticks better and stays intact while frying.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover fried mac and cheese cool to room temperature. Store them in an airtight container with a paper towel between layers to keep them from getting soggy. Refrigerate for up to 3 days.
• Freeze: After cooling, place the fried mac and cheese on a baking sheet in a single layer and freeze for 1 hour. Then, transfer to a freezer-safe bag or container and store for up to 2 months.
• Rehat: Preheat the air fryer to 375°F (190°C). Arrange the fried mac and cheese in a single layer and cook for 5-7 minutes, shaking the basket halfway, until crispy and heated through.

Nutrition Facts

• Calories: 87
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 220mg
• Potassium: 50mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 3g

Check out More Recipes:

• Alton Brown Baked Macaroni And Cheese
• Alton Brown Green Bean Casserole
• Alton Brown Pot O’Greens
• Green Bean Casserole