Step 1

Place macaroni and cheese into the refrigerator until firm, about 3-4 hours.

Step 2

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

Step 3

Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.

Step 4

Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.

Step 5

Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

Step 6

Serve immediately, garnished with chives, if desired.