Fried Macaroni & Cheese

Leftover macaroni and cheese (refrigerated at least 24 hours) 6 strips raw bacon 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne 1 egg beaten with 2 ounces water 1 cup bread crumbs Oil for deep frying, preheated to 375 degrees Toothpicks

Cut refrigerated macaroni and cheese into six two-inch squares. Wrap a strip of bacon around the cut side of each chunk and secure with a toothpick. Combine the flour and spices. Coat each piece with the flour, gently tapping off excess. Dip in the egg, then coat with bread crumbs. Carefully drop into the oil and fry until golden brown. Serve hot.

Dizzy Fingers
Sequenced by John Cowles
Smick & Smodoo's World