Recipe by Ken Wallich

Make it from scratch, it’s just as easy…

Cooking time: 10 minutes

Ingredients

• 1 cup of Mac & Cheese
• 1 cup breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten

Directions:

• Make a batch of Mac & Cheese, refrigerate overnight, or for up to 3 days
• Preheat oven to 450°
• 15 minutes before making balls, put container in the freezer to get it more solid for baking
• Oil 2 cookie sheets, or silpats (putting some oil on the silpats will still help when turning the balls)
• Set up an assembly line with 3 bowls for flour, egg, and breadcrumbs
• Using a tablespoon or cookie dough scoop, make 1″ balls of Mac & cheese. Don’t make them too big!
• If using a tablespoon, you’ll have to hand-form. Have some water and towels nearby to clean up a bit during the process
• Take each ball, coat in flour, coat with egg, and coat in breadcrumbs. Put on cookie sheet.
• After you’ve filled the cookie sheets (about 10 balls per sheet), put into oven for about 10 minutes
• Remove tray, add a bit more oil as you turn all the balls
• Return to oven for another 7-10 minutes until lightly browned
• Remove and serve
• You can serve them “dry” or with a mustard, catsup, or cheese based dip (or try all three!)