Step 1

Refrigerate the mac and cheese for 3-4 hours before using in this recipe.

Step 2

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.

Step 3

The mac and cheese should be firm and consistent enough to easily roll into balls.

Step 4

In a medium bowl add beaten eggs and set aside, in another one add breadcrumbs and set aside.

Step 5

Using a scoop, roll out about 15 balls.

Step 6

Whisk eggs and milk into a medium bowl.

Step 7

Next, dip each ball in the egg wash and then dredge in breadcrumbs, coat evenly. Place on a parchment paper-lined cutting board and refrigerate for at least 30 minutes.

Step 8

Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat.

Step 9

Then, add the balls to the Dutch oven and cook for about 4 minutes, until evenly golden and crispy.

Step 10

After that, transfer to a paper towel-lined plate to drain excess oil.

Step 11

Serve immediately with marinara sauce for dipping.