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.