Deep Fried Mac and Cheese Balls 9 Steps
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.
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.
Remove from heat and mix in about half of your cheese. Fold in macaroni, then stir in the remaining cheese.
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.
Use a cookie scoop to spoon out about 3 tablespoons of the mixture at a time and shape into 2- to 3-inch balls.
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.
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.
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.
Drain briefly on a paper towel lined plate. Serve hot and enjoy!