Mac and Cheese Base: If making fresh, create a thick cheese sauce by melting 4 tablespoons butter in a saucepan, whisking in 4 tablespoons flour, and cooking for a couple minutes until golden. Gradually add 2 cups milk while whisking constantly until it thickens, then stir in both cheddar and Parmesan cheeses until melted and smooth. Mix this with 3 cups cooked macaroni until everything is well coated.

Crucial Chilling Step: Transfer the mac and cheese to a baking dish and refrigerate for at least 2 hours, though overnight is even better. This chilling time is absolutely essential because warm mac and cheese will fall apart when you try to shape it. You want it firm enough to hold its shape when rolled.

Ball Formation: Once the mac and cheese is completely chilled and firm, scoop out portions and roll them into balls about the size of ping pong balls. Don’t make them too big or the outside will burn before the inside heats through. Keep them uniform so they cook evenly.

Triple Coating Process: Set up three stations: flour in one bowl, beaten eggs in another, and seasoned breadcrumbs in the third. Roll each ball in flour first, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs. This triple coating creates that perfect crispy shell.

Frying Technique: Heat your oil to exactly 350 degrees F – use a thermometer because guessing leads to disappointing results. Fry the balls in small batches for 2 to 3 minutes until they’re golden brown all over. Don’t overcrowd the oil or the temperature drops and they get greasy instead of crispy.

Draining and Serving: Remove them with a slotted spoon and drain on paper towels for just a minute before serving. They’re best eaten while still hot and the cheese inside is molten and stretchy.