Michael made some really good mac'n'cheese the other day. There was a little left, so we tried making FRIED Mac'n'cheesecakes with it. They turned out really good!
1. Beat an egg with a small amount of milk in a shallow bowl to make an eggwash. Add a tiny touch of tobasco sauce and some salt and pepper.
2. Put some breadcrumbs in a second shallow bowl. (I used panko, but I'm sure regular will work just fine.) Season the breadcrumbs with salt and pepper or some seasoned salt.
3. Portion the cold mac 'n cheese into small balls, about the size of golf balls. Roll them in the breadcrumbs, then in the eggwash, then in the breadcrumbs a second time.
4. Gently flatten the mac 'n cheese balls slightly with your hand, so they're about the size of a hamburger.
5. Put some vegetable shortening or vegetable oil in a skillet, cast-iron if you have one, over medium - high heat. While the oil is heating, put a few unpopped kernels of popcorn in the skillet. You'll know the oil is hot enough for your mac 'n cheese cakes when the corn pops!
6. Remove the popped popcorn from the skillet, if it has not already ejected itself like mine did. Carefully place the mac'n'cheesecakes in the skillet and let them fry for 2 or 3 minutes until they are nice and golden brown. Carefully flip them over and let them go for another few minutes.
7. Remove the mac'n'cheesecakes to a small plate lined with paper towels. If not eating right away, cover with another paper towel. Since you're using really hot oil, they won't absorb a lot of oil, so you won't absorb a lot of oil, but it's still nice to blot up any extra with the towels.
8. We served ours with grilled meatloaf, hashbrowns (two more 2DG creations) and peas. Enjoy!