Deep-Fried Mac and Cheese Balls

Instructions

1. Step
   Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 7 minutes or per package directions. Drain, rinse with cold water and set aside. Mix all the shredded cheese together and set aside as well.
2. Step
   Melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking until bubbly. While whisking, add the milk and cream. Season with salt, garlic powder and cayenne pepper. Bring to a simmer and cook for 2 minutes.
3. Step
   Remove from heat and mix in about half of your cheese. Fold in macaroni, then stir in the remaining cheese.
4. Step
   Spread mac and cheese onto a parchment paper-lined rimmed baking sheet. Cover the top with plastic wrap immediately. Let it cool down for 15 minutes, then refrigerate for about 6 hours or overnight.
5. Step
   Use a cookie scoop to spoon out about 3 tablespoons of the mixture at a time and shape into 2- to 3-inch balls.
6. Step
   Whisk eggs with 4 tablespoons of milk. Roll the macaroni balls into the flour, then dip them into the egg mixture and after that coat in the bread crumbs.
7. Step
   Place all the coated macaroni balls on a baking tray and place them in the freezer until they are all made and ready to fry.
8. Step
   Heat the oil in a deep, heavy-bottomed pot to 360°F (180°C). Gently place 3 to 4 mac and cheese balls into the oil at a time and fry for 3-4 minutes per batch, until golden.
9. Step
   Drain briefly on a paper towel lined plate. Serve hot and enjoy!