Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 5 minutes

Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 egg beaten with 2 ounces water
1 cup panko bread crumbs
Oil for deep frying, preheated to 375 degrees

Cut refrigerated macaroni and cheese into slices or bite size pieces.
Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

(c) Food Network, Alton Brown

From my ex-mother-in-law. Best stuff I've ever had (no surprise, she's from Wisconsin.)

Ingredients:
3 tbsp butter
1 onion (chopped)
4 tbsp flour
2 cups milk
7-8 oz. cooked elbow noodles
8 oz. Kraft American cheese (cubed)
6-8 oz. sharp cheddar cheese (shredded)
1 tbsp dry mustard
1 dash cayenne pepper
1 dash salt
1 dash nutmeg

Hardware:
Buttered casserole dish
Large saucepan

Prep:
1. Separate out 4 oz. of sharp cheddar cheese
2. Separately cook the elbow macaroni however indicated on its packaging
3. Pre-heat oven to 375�

Instructions:
1. In the saucepan, saut� the butter and onion until the the onion is translucent
2. Add flour, cook until it is fully incorporated, then take off the stove
3. Add the milk, put back on the stove and bring to a simmer
4. Add dry mustard, cayenne pepper, and salt
5. Add (slowly and until melted) the Kraft American cheese and 4 oz. of sharp cheddar cheese
6. Add the cooked elbow macaroni
7. Mix very, very well then pour the mixture into the casserole dish
8. Sprinkle the remaining 2-4 oz. of cheddar cheese over the top
9. Bake in 375� oven for 30 minutes