Ingredients

The following ingredients have 15 Servings
  • 1 pound leftover mac and cheese (chilled)
  • 1 cup shredded cheddar cheese (or more)
  • 1 cup shredded parmesan cheese (or more)
  • 2 eggs
  • 3 tablespoons milk
  • 2 cups bread crumbs (or panko bread crumbs)
  • Oil (for frying)

Instruction

  • Refrigerate the mac and cheese for 3-4 hours before using it in this recipe.
  • Add it to a large bowl, and mix with the shredded cheddar and parmesan cheese. If the texture is still a bit runny, add more cheese of choice. The mac and cheese should be firm and consistent enough to easily roll into balls.
  • Whisk eggs and milk into a medium shallow bowl.
  • In another one add bread crumbs and set them aside.
  • Using an ice-cream scoop, scoop and roll out about 15 balls. The number depends on the size of the balls.
  • Next, dip each ball in the egg wash and then dredge in bread crumbs, coat evenly. Place on a parchment paper-lined cutting board or baking sheet and refrigerate for at least 30 minutes.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat.
  • Then, add the balls to the Dutch oven and cook for about 4 minutes, until evenly golden and crispy. Work in batches.
  • After that, transfer to a paper towel-lined plate to drain excess oil.
  • Serve immediately with favorite dipping sauce.