Frying macaroni and cheese is the best way, in my opinion, to use leftover macaroni and cheese. These tasty treats are wonderful served with a marinara sauce, horseradish mustard, or even ketchup.
leftover macaroni and cheese
dry bread crumbs
vegetable oil for frying
Shape leftover macaroni and cheese into 1 and 1/2 inch balls. Roll in dry bread crumbs. Dip in beaten eggs and roll in bread crumbs a second time.
Fill a heavy duty saucepan with approximately 2 inches of vegetable oil. You want to make sure he oil is deep enough to completely cover your macaroni and cheese balls while frying. You should also make sure your saucepan is deep enough for the oil rising a bit when you place the mac & cheese balls in the hot oil.
Heat the oil until a 1 inch cube of bread browns in 40 seconds Slowly immerse 2 to 3 macaroni and cheese balls into the oil. This number of balls will not lower the temperature of the oil drastically. It will take approximately one minute to brown your macaroni cheese balls.
Once brown, remove the cooked balls from the oil and drain on paper towels. Serve while still warm.
These macaroni and cheese balls are not at all greasy because they are fried in hot enough oil to seal the outside immediately and not let the oil soak into the center. Oil that is not hot enough will produce greasy balls that fall apart and that really aren't fit for eating.