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Export 7 ingredients for grocery delivery
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.
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