Fried Mac and Cheese Balls

Take a small ping pong ball-size scoop of the cold mac and cheese and form it into a ball. Do this with all of the mac and cheese. Place the balls on a wax paper-lined baking tray and place in the freezer until frozen. This will take about 30 minutes or you can leave them until you are ready to cook.

To prepare your crunchy outside coating, put your crackers, flour and garlic powder into a food processor. Pulse until it reaches a breadcrumb-like consistency.

To prepare your egg wash, whisk eggs, milk and a dash of salt and pepper in a medium sized bowl. Set aside.

Heat oil in a heavy pot over medium heat. You need to make sure oil is hot! The cold macaroni balls will cool it down. (If you sprinkle a little bit of the flour mixture into the oil, it will sizzle when the oil is ready).

Take your frozen macaroni balls, dip them in the egg wash, then dredge in the cracker flour mix and carefully put a few of them into the hot oil. Let them cook in the hot oil for 5 minutes. Remove from oil using a slotted spoon or kitchen spider and drain on paper towel lined plate. Repeat with the rest of the balls.