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1
Cook the pasta in salted boiling water until a little less than al dente.
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2
Drain, rinse with cold water and drain the pasta again.
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3
Mix the sauce, cheese and egg together in a bowl.
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4
Add the cooked pasta and stir together until evenly mixed.
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5
Place the panko bread crumbs in a separate bowl.
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6
Place about 2 tablespoons of the mac mixture in the bowl of panko.
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7
Gently roll it around in the panko to form a ball that is fully coated with bread crumbs.
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8
It is a little hard to work with, but dont worry, it doesnt need to be perfect its about to be flattened out into a pancake!
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9
Heat a griddle or nonstick skillet over medium heat, and butter the pan generously.
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10
Place the ball of mac and cheese on the pan, and press it down with the back of the spatula until it flattens out into a thick pancake (not too thin, or it will break apart).
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11
Repeat with enough pancakes spaced at least 1 inch apart to fill the griddle or skillet.
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12
Cook the pancakes on one side until brown and crispy, about 2 minutes, then flip and cook the other side until brown and crispy, another 2 minutes.
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13
Transfer the pancakes from the griddle to a serving plate.
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14
Repeat, adding more butter as needed, until all the pancakes have been cooked.
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15
Eat the pancakes as soon as they are ready for maximum crispiness and cheesy gooeyness.
