Deep-Fried Leftover Macaroni and Cheese Squares
Yesterday's mac and cheese is the whole point — it must be deeply chilled and firm enough to hold its shape through the breading station and hot oil. The crushed cornflakes in the coating are the secret weapon, adding an extra layer of crunch that plain breadcrumbs alone can't deliver. Serve them hot, straight from the fryer, with a spicy remoulade for dipping.
The mark of a truly gracious host is not only found in the grand celebration itself, but in the resourceful morning that follows. When the party is over and the refrigerator is brimming with surplus — smoked ribs, potato salad, artisanal sausages — you have a wonderful opportunity for reinvention. The best hospitality treats these remnants with reverence, minimizing waste while maximizing flavor.
Breathing new life into leftovers requires a thoughtful shift in perspective. Introduce fresh herbs to awaken flavors, apply high heat to create entirely new textures, and pair the remnants of yesterday's barbecue with today's crisp produce. This guide provides inspiration for transforming your post-holiday surplus into exciting new meals.
The Smoker & The Grill
The Pork Ribs: Pull the chilled meat directly from the bone. Tossed with a dousing of barbecue sauce, it becomes the foundation of a masterful pulled-pork panini. Alternatively, sauté onions and peppers to layer the pork inside a tortilla for a robust, pan-fried quesadilla.
The Brats & Dogs: Slice leftover bratwurst into uniform rings and arrange them on a midday charcuterie board alongside a sharp mustard. For a warmer approach, sauté them with grilled cabbage and crisp apples in high-quality butter. For hot dogs, wrap them in delicate puff pastry for a refined take on a classic.
The Burger Toppers: Leftover sliced onions and tomatoes are waiting to become tomorrow’s Pico de Gallo. Dice them fine, incorporate fresh cilantro, and serve with sturdy tortilla chips. The cardinal rule of leftovers is simple: reinvigorate with fresh herbs and crisp vegetables.
The Sides & Sweets
The Salads: Reconstitute wilted coleslaw by folding in crisp, fresh cabbage, or stir-fry it in a hot skillet with soy sauce and leftover grilled chicken. For potato salad, mash the remnants and form them into savory potato pancakes. To dress up the presentation, fold in lump crab meat and serve with a spicy remoulade.
The Flag Cake & Sweets: Transform the remnants of a festive cake into playful cake pops or layer crumbles in glass parfaits with fresh whipped cream. Soften a pint of ice cream and spread it between leftover cookies, rolling the edges in sprinkles for instant ice cream sandwiches.
The Watermelon: Do not let peak-season melon go to waste. Juice the fruit and add fresh lime and a splash of coconut milk for a restorative post-holiday fruit cocktail served in chilled crystal.
Deep-Fried Leftover Macaroni and Cheese Squares
Ingredients
Equipment
Method
- Cut your deeply chilled, leftover macaroni and cheese into even squares. (It must be cold to hold its shape).
- Create a fry station by placing the flour into a shallow pie plate.
- In a second plate, whisk together the eggs and water.
- In a third plate, stir together the breadcrumbs and crushed cornflakes.
- Dip your square of mac and cheese first into the flour, coating all sides.
- Next, dip it into the egg wash, letting any excess drip off.
- Lastly, press the square into the breadcrumb and cornflake mixture until fully coated.
- Heat 2 to 3 inches of oil in a Dutch oven or deep pot to 375°F.
- Carefully lower the breaded mac and cheese squares into the hot oil.
- Fry until crispy and golden brown, about 3 to 4 minutes per side.
- Transfer to a paper-towel-lined plate and serve warm with a spicy remoulade or comeback sauce.
The Heart of the Table
Yesterday's mac and cheese is the whole point — it must be deeply chilled and firm enough to hold its shape through the breading station and hot oil. The crushed cornflakes in the coating are the secret weapon, adding an extra layer of crunch that plain breadcrumbs alone can't deliver. Serve them hot, straight from the fryer, with a spicy remoulade for dipping.
The Art of the Host
- Professional stainless Panini press
- Heavy-duty deep-frying skillet
- Sharp 8-inch chef's knife
- Chilled crystal coupes
- Professional stainless whisk
- High-capacity citrus juicer
Neighborly Grace
- The Reimagining: Treat the transition of leftovers as a creative exercise. Focus on creating a texture that differs entirely from the night before—shifting from a soft braise to a crispy, pan-fried finish.
- The Pour: Serve a bright, restorative watermelon and coconut milk cocktail or a strong, dark-roast coffee to provide a clean energy lift for the morning.
- The Vibe: Lean into the quiet, sun-drenched energy of a post-holiday morning. Set the table in a breakfast nook or porch, allowing the unhurried atmosphere to set a relaxed pace for reflecting on the previous day's festivities.