Mac 'n' Cheese Fries

By Anna Clark & Tony Solomon From the book Anna Mae's Mac n Cheese
Mac 'n' Cheese Fries from Anna Mae's Street Food



  • about 500g chilled leftover mac ’n’ cheese that’s been refrigerated in a square container
  • 500ml vegetable oil, for deep-frying
  • 200g Japanese panko breadcrumbs
  • 100g Parmesan, finely grated
  • 1 egg, beaten
  • sea salt


YOU’LL NEED: a cooking thermometer

Click here for Anna Mae's Mac 'n' Cheese recipe. Carefully transfer the mac from its container on to a chopping board; it should look like a firm block. Slice the mac into 1cm-thick slices, then again into lengths around 1cm wide.

You want to end up with sticks around 1cm square and 7cm long. Put the oil in a deep-sided heavy-bottomed pan and heat to 190°C. Combine the panko breadcrumbs and the Parmesan in a shallow dish. Take each of your mac sticks and roll it first in the beaten egg and then in the Parmesan breadcrumbs. Deep-fry in small batches until golden, and then drain on kitchen paper.

Sprinkle with salt and serve with your fave dipping sauce.

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