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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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FRIED MACARONI AND CHEESE

From: Kelly P. Walsh, Art Institute of Pittsburgh, Culinary Program
Primary category: Entrees

Ingredients

Leftover baked macaroni and cheese (refrigerated overnight)
1 egg
2 teaspoons water
1 cup bread crumbs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 cup flour
Oil, for frying

Procedure

Cut the macaroni and cheese into pieces. In a small bowl, beat the egg and water together. In a shallow bowl, mix the bread crumbs, salt, pepper, cayenne and mustard. Dredge the macaroni and cheese pieces in the flour, shaking off excess. Dip this into the egg wash and then into the bread crumb mixture. Lay the pieces on a plate, repeating until all the pieces have been covered. Refrigerate for a few minutes so crust can set.

Heat oil to 370 degrees in a frying pan or deep-fryer. Fry the pieces until golden brown. Drain on paper towels or rack for a few moments before serving.

RETURN TO ALL RECIPES

Fried Macaroni and Cheese - NOTES

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Fried Macaroni and Cheese - REVIEWS

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