Ingredients

The following ingredients have 32 Servings
  • 1 recipe double cheddar macaroni and cheese (baked, cooled and chilled)
  • 2 1/2 cups panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp onion powder
  • 3 large eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • few dashes hot sauce (optional)
  • 1 cup all purpose flour
  • green onion, chives or parsley for garnishing
  • vegetable, canola or peanut oil for frying

Instruction

  • Make macaroni and cheese, cool and chill overnight.
  • Use a medium-size ice cream scoop to divide cold macaroni and cheese into balls. Place onto a pan and keep chilled.
  • Prepare the dredging station:First dish: All purpose flour. Second dish: Whisk together eggs. salt, pepper and hot sauce for the egg wash.Third dish: Whisk together panko, Parmesan, garlic and onion powders.
  • To coat: Lightly dust each ball with flour, then dip into egg wash, roll in panko. Roll into a ball. Repeat until all are coated. (It's handy to have nearby a large baking pan to place breaded mac and cheese balls on until frying.)
  • To fry: Heat oil in a deep pot or dutch oven to 350-360°F. Fry mac and cheese balls in batches for around 2-3 minutes, until golden, turning as needed for even browning. Keep oil around 350°F. Remove with slotted spoon to paper towels to drain.
  • Serve immediately garnished with green onion, chives or parsley.