Ingredients
Scale
- 1 box (12-16 oz) prepared macaroni and cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko bread crumbs
- 1/2 cup vegetable oil, for frying
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Step 1: Allow the macaroni and cheese to cool completely in the refrigerator for at least 2 hours, or preferably overnight. This will make it easier to form the balls.
- Step 2: In a shallow dish, place the flour mixed with garlic powder and onion powder. In a second shallow dish, place the beaten eggs. In a third shallow dish, place the panko bread crumbs.
- Step 3: Scoop about 1-2 tablespoons of the chilled macaroni and cheese and roll it into a ball. Repeat until all the macaroni and cheese has been formed into balls.
- Step 4: Dredge each macaroni and cheese ball in the flour, then dip it in the beaten egg, and finally coat it thoroughly with the panko bread crumbs.
- Step 5: Heat the vegetable oil in a large skillet over medium heat. Carefully place the mac and cheese balls in the hot oil, being careful not to overcrowd the pan.
- Step 6: Fry the mac and cheese balls for 2-3 minutes per side, or until golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain. Serve immediately.
Notes
- Store leftover fried mac and cheese balls in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy again.
- Serve these crispy balls with a side of marinara sauce or ranch dressing for dipping!
- For extra cheesy flavor, stir in a handful of shredded cheddar or parmesan into the mac and cheese before chilling to help it bind.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American