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.

When Alton Brown first did an episode of “Good Eats” about oatmeal, I couldn’t find the kind that he recommends — steel-cut or “pinhead” oats — in our local stores. But I saw them here a week or two ago and tried them. They’re good; they do have a meatier, chewier texture than regular rolled oats. But they take a while to cook, and I don’t have time to cook on weekday mornings, especially since the acting editor’s job requires me to be at the office by 6 a.m. The two times I’ve made them before now were on weekends.

So tonight I’m trying one of Alton’s recipes from that episode: overnight oatmeal, which cooks in the Crock Pot overnight. Instead of the dried cranberries and figs Alton calls for, I’m trying dried blueberries. (I love blueberries.)

Tomorrow morning, I can scoop out one serving of the stuff and take it to work with me. The recipe makes more than I need for one breakfast, but if it turns out well I may be able to refrigerate the excess. We’ll try it and see.