Bake at 350 degrees for 20 to 30 minutes or until bubbly and crisp.
Ok, back to this week's fried mac-and-cheese.
The portion of mac and cheese you didn't eat is probably chilled, or I hope it is. Take roughly one cup of italian flavored bread crumbs combine with two cups of panko crumbs in a cast iron skillet. Spice with other flavors, if you want. Place over indirect coals with hickory for 10 to 15 minutes to impart a smoky flavor to the crumbs.
Pour the smoked breadcrumbs into a shallow bowl. Whisk three to four eggs in another shallow bowl. Place a cup or two of flour in a third shallow bowl.
Cut the chilled mac and cheese into pieces you are comfortable with. I cut ours into the size of Rice Crispy treats. Liz thought they were too big. Coat the mac and cheese squares in flour, then eggs. Then roll in the smoked bread crumbs.
Heat a mixture of ½ olive oil and ½ canola oil over medium- to medium-high heat. The oil needs to be about an inch deep. Fry the mac and cheese in the oil until golden brown, which won't take more than 4 to 5 minutes. Turn and brown the other side. Place on a draining rack until all are done. Keep warm in an oven at 200 degrees.
The crunchiness of the outside combined with the soft, creamy cheesiness of the mac and cheese is awesome. Top with your favorite marinara sauce, and this dish goes over the top.
Just don't let the food police know about it.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.