Instructions

• Prepare 1 batch of macaroni and cheese according to package or your recipe; transfer to an airtight container and refrigerate for at least 12 hours and up to 3 days so it becomes well chilled and slightly firm.
• About 15 minutes before you plan to form the balls, place the chilled mac and cheese container in the freezer for a quick cold blast.
• Meanwhile, beat the 2 large eggs in a small bowl. Place the ½ cup all-purpose flour in a second small bowl and about 1 cup breadcrumbs in a third small bowl.
• Preheat the oven to 425°F. Line two baking sheets with Silpats, parchment paper, or aluminum foil if desired. Drizzle 1 tablespoon olive oil on each baking sheet (2 tablespoons total) and smear it around the surface with your hands or a brush; set the sheets aside.
• Remove the mac and cheese from the freezer. Using a 1-inch cookie scoop or a tablespoon-sized scoop (or your hands if needed), portion the mac and cheese into balls about 1 inch in diameter before breading. Work quickly so the mac and cheese stays cold; depending on noodle type and temperature you may need to hand-shape some balls.
• One at a time: roll each mac and cheese ball in the flour, shake off any excess; dip it briefly into the beaten eggs; then roll it in the breadcrumbs until evenly coated. Place each coated ball on a prepared baking sheet. Leave space and aim for about 10 balls per sheet.
• When both sheets are filled, bake the balls on the middle oven racks for 10 minutes.
• Carefully remove the baking sheets from the oven. Add 1 tablespoon olive oil to each tray (2 tablespoons remaining) and smear it around the surface; flip each ball over so the other side can brown.
• Return the trays to the oven and bake an additional 7 to 10 minutes, or until the balls are evenly browned and golden.
• Remove the cheese balls from the oven and serve immediately.