Fried Mac and Cheese

Ingredients

• 946 ml (1 quart)peanut oil, for frying
• 1.44 litres (6 cups)leftover macaroni and cheese, refrigerated overnight
• 60 g (1/2 cup)plain flour
• 1/2 teaspoonkosher salt
• 1/2 teaspoonfreshly ground black pepper
• 1/2 teaspoonground cayenne pepper
• 1 largeegg
• 60 ml (1/4 cup)water
• 90 g (1 1/2 cups)panko breadcrumbs

Instructions

1. 1

   Heat the oil

   Heat the oil in a heavy-based pot or Dutch oven over medium-high heat until it reaches 190°C (375°F) on an instant-read thermometer. Reduce the heat to medium.

2. 2

   Cut the macaroni

   While the oil heats, cut the cold macaroni and cheese into slabs roughly the size and shape of a deck of cards, about 1.3 cm (1/2 inch) thick.

3. 3

   Set up the coating

   Mix the flour, salt, pepper and cayenne in one shallow dish. In a second dish, whisk the egg with the water, and put the panko in a third.

4. 4

   Coat each piece

   Coat each slab in the seasoned flour and tap off the excess. Dip it in the egg mixture, then cover it thoroughly with panko. Leave the coated pieces on a wire rack for 5 minutes to help the coating set.

5. 5

   Fry until golden

   Carefully lower 3 or 4 pieces at a time into the oil. Fry until golden brown, 1 to 1 1/2 minutes per side, turning once. Transfer to a wire rack set over paper towels and repeat with the remaining pieces. Serve hot; cold ketchup is an optional accompaniment.

What is fried mac and cheese?

This dish takes macaroni and cheese, a familiar American comfort food, and gives it a crisp, fried coating. Chilling the leftovers makes them firm enough to cut and handle.

Here, seasoned flour, egg and panko form a crunchy shell around the soft, cheesy centre. It is a practical leftover makeover, but the result is substantial enough to serve as a snack or side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 875 calories, 28g protein, 95g carbs, 48g fat.

Most of the carbohydrates come from the macaroni and panko, while the cheese in the leftovers, egg and absorbed frying oil contribute much of the fat and some protein. Add a salad or vegetables to bring freshness and balance to the rich, fried portion.

Why the macaroni needs chilling

Firm leftovers: Refrigerating the macaroni and cheese overnight helps it hold its shape when sliced and coated. A loose or freshly made mixture may fall apart in the oil.

Even pieces: Cut slabs to a similar thickness so they warm at about the same rate. Handle them gently, especially if the macaroni is already quite soft.

Build a crisp coating

Flour first: A light layer of seasoned flour helps the egg mixture cling to the chilled macaroni. Tap off the extra so it does not form a pasty layer.

Panko last: Coat every side in breadcrumbs for an even crust. Letting the pieces rest on a rack for 5 minutes helps the coating settle before frying.

Keep the oil at the right heat

Temperature check: Bring the oil to 190°C (375°F), then lower the heat to medium as directed. Use a thermometer to check the temperature rather than judging it by appearance.

Small batches: Fry only 3 or 4 pieces at a time. Adding too many at once can cool the oil and make it harder to achieve a crisp, evenly browned coating.

Look for a golden crust

Frying time: Cook each side for 1 to 1 1/2 minutes, turning once. The panko should look golden brown while the centre becomes hot and soft.

Drain on a rack: Set the fried pieces on a wire rack over paper towels so excess oil can drip away without leaving the underside sitting on a flat surface.

What to serve alongside

A sharp or tangy dip, such as cold ketchup, contrasts with the rich, cheesy centre. Serve the pieces straight after frying while the coating is at its crispest.

For a more balanced plate, add a fresh salad or crisp vegetables alongside. Keep any dipping sauce on the side so the panko crust stays crunchy.

Recipe notes & tips

• Use macaroni and cheese that has been refrigerated overnight so the slabs are firm enough to coat.
• Keep a little space between pieces as you work so the coating does not get knocked off.
• If your pot is wide enough, you can use less oil, provided it comes halfway up the pieces as they fry.
• Fry in batches of 3 or 4 to help maintain the oil temperature.
• Serve as soon as possible after frying for the best contrast between the crisp crust and soft centre.

Variations

• Change the heat: Adjust the cayenne to taste for a milder or spicier coating.
• Use another oil: Choose a neutral frying oil with a suitable high-heat use if you do not have peanut oil.
• Add a dip: Serve with cold ketchup or another tangy sauce on the side.
• Make smaller bites: Cut the chilled macaroni into smaller pieces and fry them in batches, checking for a golden crust.
• Season the crumbs: Mix extra dried herbs into the panko for a different flavour.

Common mistakes to avoid

• Using soft macaroni: Fresh or loosely set macaroni can break apart; chill it overnight before cutting.
• Leaving excess flour: A thick flour layer can make the coating uneven; tap each piece gently before dipping it in egg.
• Skipping the rest: Frying straight after coating may loosen the crumbs; leave the pieces on a rack for 5 minutes.
• Crowding the pot: Too many pieces can lower the oil temperature; fry just 3 or 4 at a time.
• Frying by colour alone: The coating can brown quickly; keep the oil near 190°C (375°F) and follow the stated cooking time.

How to store

For the best texture, serve these straight after frying. Refrigerate any leftovers in a covered container for up to 3 days, then reheat in an oven or air fryer until hot and crisp; avoid the microwave if you want to preserve the coating.

Frequently asked questions