Macaroni & Cheese Toast

Photo: Randy Graham, Valley Vegetarian

What to do with leftover Mac N Cheese

This is something you might find at County Fairs this time of year. I actually saw deep fried macaroni and cheese balls at the San Diego County fair one time. Although I didn’t try them, I did get the inspiration for this recipe using leftover macaroni and cheese. Kids (of all ages) love it!

Leftover baked macaroni and cheese (refrigerated)
1 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 egg beaten with 2 ounces water
1 cup Panko bread crumbs
Oil for deep frying (pan with oil heated on medium heat – about 365 degrees)


Cut refrigerated macaroni and cheese into 1-inch thick slices. Cut slices into 1½-inch “sticks”. Season the flour with salt, pepper and cayenne. Dredge each stick through the flour and gently tap off excess. Dip coated sticks in the egg wash and then coat with the bread crumbs. Allow sticks to rest for 5 minutes so the crust can set.

Heat oil in frying pan. How do you know if the frying temp is just right? Julia Childs gave this advice in Joy of Cooking: “Drop a 1 inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is 365”. Very carefully drop sticks into hot oil and fry until golden brown.

Remove sticks to paper towels to drain for 2 to 3 minutes. Serve hot.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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