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Fried Macaroni-and-Cheese Bites

Recipe photo courtesy of David Malosh

Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).

Yield

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Directions

Cook's Notes

The recipe can be prepared through step 3 up to 3 days ahead. Once fried, the squares can rest on a baking sheet lined with a wire rack up to 1 hour; reheat in a 350 degrees oven (on the rack and sheet), about 5 minutes.

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