Mac 'n' Cheese Fries
- 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.