RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1672
| View Recipe |
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| Recipe Name: |
Next Day Mac and Cheese "Toast" |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields varies based on how many leftovers you use.
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Ingredients:
1 Teaspoon pepper, cayenne
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Directions:
Use leftover Baked Macaroni and Cheese, refrigerated for at least overnight.
Preheat oil to 375 degrees
Cut refrigerated macaroni and cheese into slices or bite size pieces.
Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the breadcrumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving. |
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Baked Macaroni and Cheese
(Add to shopping list) :
1 Tablespoon mustard, dry
3 Cups milk, whole
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Directions:
Preheat oven to 350 degrees. In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten bay leaf.
Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish (for 4 servings). Top with remaining cheese.
Melt the butter in a sauté pan and toss the breadcrumbs to coat. Top the macaroni with the breadcrumbs. Bake for 30 minutes. Remove from oven and and rest for five minutes before serving.
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| Nutrition per Serving: |
| Calories: |
164 |
Total Carbs: |
24.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
52.8 |
Fat: |
4.8 |
Protein: |
4.75 |
| Fiber: |
1.36 |
Sodium: |
18.50 |
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