Averie Cooks » Macaroni and Cheese Baked Cheese Balls

By jab120638

Ingredients

• 1 batch macaroni and cheese, prepared as directed and well chilled (1 box store-bought or your favorite homemade recipe, I used one 5.5-ounce box Kraft)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 about 1 cup breadcrumbs (seasoned if preferred; I used Trader Joe's which are unseasoned)
• 4 tablespoons olive oil, divided

Preparation

Step 1

Prepare mac 'n cheese according to package directions. Place in an airtight container and refrigerate for at least 12 hours, up to 3 days; I made these after 2 days. Chilling the mac 'n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify, and dry out a bit prior to baking the cheese balls. You may be able to speed this process up and shortcut it a bit by freezing the cooked mac 'n cheese, but I have not tested it.