Golden brown and delicious
I made Alton Brown’s macaroni and cheese over the weekend — and I’d done that before. It’s delicious.
What I hadn’t done before, and what I did this evening, was to make the next-day fried mac and cheese, which turned out terrific as well. You cut the refrigerated leftovers into inch-thick slices, dust them in flour, coat them in beaten egg and then roll them in panko bread crumbs (which weren’t available here the first time I made Alton’s mac-and-cheese recipe). Then you deep fry them until done (or until “GBD,” as Alton says: golden brown and delicious). They turned out great.
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Kristi
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