Next Day Mac and Cheese "Toast"

> See this recipe on-air on 09/18/2002 at 1:00 PM ET.

Recipe courtesy Alton Brown
Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose 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, preheated to 375 degrees

Cut refrigerated macaroni and cheese into slices or bite size pieces. 

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 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.


Yield: varies according to amount of leftovers
Prep Time: 20 minutes
Inactive Prep Time: overnight to set
Cook Time: 5 minutes
Difficulty: Easy