The contents of my refrigerator never consist of much more than 7 types of vinegar, a gallon of skim milk, a tub of non-fat yogurt, and about 10 types of fresh produce. I drink 64 ounces of water a day and a whole pot of green tea. I NEVER order takeout. I'm the type of person who shoots a "you should know better" look at her co-worker when he orders a jumbo cheddar burger deluxe with mayo, hold the lettuce and tomato. Or even better, when he orders a "salad" with iceberg lettuce, cheddar cheese, crispy chicken, croutons, hard-boiled eggs, bacon and extra ranch dressing.

With that said, I probably wouldn't strike you as the type of person who's in love with her Fry Daddy. But in true hypocritical form, I indeed am. And during a Fry Daddy binge with my friend last weekend, we discovered something we think you should know about.

Deep-fried macaroni and cheese.

When we were first introduced to this concept by Paula Deen, we were both a little disgusted. Mac and cheese is already indulgent enough as it is, right? Wrong. After a bit of thought and a read through Paula's recipe, we realized that deep-frying mac and cheese really does make a good thing even better.

I don't know about you, but for me, the best part of macaroni and cheese is the crunchy breaded topping, which is always scarce (and the first bit to go at the dinner table). But by cutting refrigerated mac and cheese into cubes, dipping it in flour, egg and bread crumbs, and dropping it into a fryer, you multiply the surface area of the bread crumbs by SIX. That's right, you get six times more of that crunchy, salty crust. Meanwhile, the cheese inside melts into a creamy mess that's just waiting to get out.

While I wouldn't recommend this for heart patients, they'd at least die happy if they managed to sneak a bite.

Deep-fried macaroni and cheese
Very loosely adapted from Paula Deen

Crisco vegetable shortening
Macaroni and cheese (your favorite recipe)
1 cup flour
2 eggs
1-2 cups bread crumbs

Special equipment: Deep-fat fryer

1. Refrigerate macaroni and cheese in a casserole dish overnight. Cut into squares (whatever size you'd like).

2. Dredge mac and cheese squares in flour, then egg, then bread crumbs.

3. Drop in a deep-fat fryer and let fry for about 1 minute, or until golden brown.

4. Eat warm!