Ingredients:
3 cups prepared mac and cheese, chilled (best if made a day ahead)
1/2 cup shredded cheddar cheese (optional, for extra cheesiness)
2 large eggs
2 tablespoons milk
1 1/2 cups breadcrumbs (panko for extra crunch)
Salt and pepper to taste
1/2 teaspoon garlic powder- 1/2 teaspoon smoked paprika (optional)
Chopped parsley, for garnish (optional)
Oil for frying (vegetable or canola)
Instructions:
- Prepare the mac and cheese balls: Stir the shredded cheddar into the chilled mac and cheese. Using your hands, form the mac and cheese into 1.5-inch balls, pressing firmly to keep them together. Place on a baking sheet and freeze for 15-20 minutes to firm up.
- Set up the dredging stations: In one bowl, whisk together the eggs and milk. In another bowl, combine breadcrumbs, salt, pepper, garlic powder, and paprika.
- Coat the mac and cheese balls: Dip each ball into the egg mixture, then roll in the breadcrumb mixture until fully coated. For extra crunch, you can repeat this process a second time.
- Heat the oil: Heat about 2 inches of oil in a deep pot or skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the balls: Carefully place a few balls at a time into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Garnish with chopped parsley if desired, and serve hot with your favorite dipping sauce (like marinara, ranch, or sriracha mayo).