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Stunning plated serving of Deep-Fried Leftover Macaroni and Cheese Squares, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Deep-Fried Leftover Macaroni and Cheese Squares

A golden, crispy crust gives way to delightfully creamy macaroni and cheese, a clever transformation that offers a completely new experience. These savory squares bring a nostalgic warmth, perfect for a cozy morning or a refined brunch spread.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

The Breaded Squares
  • 4 cups leftover macaroni and cheese chilled firm
  • 1 cup unbleached all-purpose flour
  • 2 large eggs
  • 2 tablespoons water
  • 1 cup plain breadcrumbs
  • 1 cup crushed cornflakes
  • Vegetable oil for deep frying

Equipment

  • 1 Heavy-duty enameled cast-iron Dutch oven
  • 1 Heavy-bottomed cast-iron skillet
  • 1 Heavy-bottomed saucepan
  • 1 Stainless steel wire whisk
  • 1 Heavy glass mixing bowl

Method
 

The Fry Station Setup
  1. Cut your deeply chilled, leftover macaroni and cheese into even squares. (It must be cold to hold its shape).
  2. Create a fry station by placing the flour into a shallow pie plate.
  3. In a second plate, whisk together the eggs and water.
  4. In a third plate, stir together the breadcrumbs and crushed cornflakes.
Bread and Fry
  1. Dip your square of mac and cheese first into the flour, coating all sides.
  2. Next, dip it into the egg wash, letting any excess drip off.
  3. Lastly, press the square into the breadcrumb and cornflake mixture until fully coated.
  4. Heat 2 to 3 inches of oil in a Dutch oven or deep pot to 375°F.
  5. Carefully lower the breaded mac and cheese squares into the hot oil.
  6. Fry until crispy and golden brown, about 3 to 4 minutes per side.
  7. Transfer to a paper-towel-lined plate and serve warm with a spicy remoulade or comeback sauce.