Courtesy of Alton Brown
Preparation Time: 5 Minutes
Inactive Preparation Time: 2 Minutes
Cooking Time: 2 to 3 Minutes
Serves: Depends upon how much Mac & Cheese you want to make
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 bread crumbs.
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.
(COMMENT: As crazy as this recipe sounded at first, I personally tried it and it was really good. - Ideally, you should make enough mac & cheese to fill a cookie sheet pan up to the edge- about 1/2" thick. Cut into squares after having refrigerated overnight.)