RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5473
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| Recipe Name: |
Next Day Mac and Cheese "Toast" - Copy |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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