Begin with my Italian Style Macaroni &Cheese recipe, or use your own.
Breading:
2 cups Italian seasoned bread crumbs
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1/2 teaspoon salt
1 pinch cayenne pepper, or to taste
3 eggs
3 tablespoons milk
- Pack cooled mac & cheese into a plastic bag, flatten, then freeze. Once it’s frozen, partially thaw then slice into bars. OR line a baking sheet with parchment paper, chill the macaroni in the refrigerator, and, using an ice cream scoop, scoop into balls. Place balls on the prepared baking sheet and freeze for at least 2 hours.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
- Fry the mac balls in small batches in oil (I use a combination of peanut oil and grape seed oil) until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate; serve hot.