• 3 Cups Macaroni and Cheese, refrigerated for at least 4 hours
                                  • 1 Large Egg, beaten
                                  • 1 Cup Panko Breadcrumbs
                                  • 2 Cups Vegetable Oil


                                  1. Scoop out a spoonful of mac and cheese using a cookie scoop and shape into a 1.5-inch ball. Repeat with all mac and cheese.
                                  2. Place beaten egg into one bowl, and panko breadcrumbs into another bowl. Coat each mac and cheese ball into the eggs and then dredge in panko to fully coat.
                                  3. Heat oil in a medium saucepan over medium high heat until shimmering and sizzling hot, about 4 minutes. Carefully add the mac and cheese balls, about 4-5 at a time (you will have to fry in batches). Fry until golden and crispy on all sides, about 4 minutes. Transfer to a plate lined with a paper towel to soak up any excess oil. Serve hot.