That sounds like the "fried Macaroni and Cheese" mentioned in the Alton Brown recipe, which I assume is the second recipe he provided a link for:
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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 degreesCut 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. |
Oh..no, that is "gourmet" fried mac and cheese.
My Mom was a country cook...she just threw that bunch of cold macaroni of cheese into a skillet with a little bit of milk, and fried, stirring frequently, until browned.