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Refrigerate the mac and cheese for 3-4 hours before using 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.
In a medium bowl add beaten eggs and set aside, in another one add breadcrumbs and set aside.
Using a scoop, roll out about 15 balls.
Whisk eggs and milk into a medium bowl.
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.
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.
After that, transfer to a paper towel-lined plate to drain excess oil.
Serve immediately with marinara sauce for dipping.