A ball of cheese and yumminess.
NOTE: Mac & Cheese needs to be refrigerated overnight or at least 6 hours so it is firm to roll into a ball.
3 cups macaroni and cheese, homemade or store-bought
2 cups vegetable oil, or more, as needed
2 large eggs, beaten
1 1/2 cups Panko
2 tablespoons chopped fresh chives
Place macaroni and cheese into the refrigerator until firm, overnight or for about 6 hours.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.
Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
Working in batches, add balls to the large stockpot or Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Serve immediately, garnish with chives and add your favorite dipping sauce, if desired.