Instructions

• Prepare 1 batch macaroni and cheese according to your recipe or package directions. Transfer to an airtight container and refrigerate at least 12 hours and up to 3 days so the mac 'n' cheese firms and dries slightly.
• About 15 minutes before you plan to shape the balls, place the chilled mac 'n' cheese container in the freezer for a quick cold blast.
• Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper, silicone mats, or aluminum foil.
• Drizzle 1 tablespoon olive oil onto each prepared baking sheet (2 tablespoons total) and spread it around to lightly coat the surface; set the sheets aside.
• Set up a breading station with three shallow bowls: 1/2 cup all-purpose flour in the first bowl, the 2 large eggs beaten in the second bowl, and about 1 cup breadcrumbs in the third bowl.
• Remove the mac 'n' cheese from the freezer. Using a 1-inch cookie scoop or a tablespoon-sized scoop (or your hands), portion out balls about 1 inch in diameter before breading. If the noodles don’t hold together, gently press and shape with your hands to form compact balls.
• For each ball: roll it in the flour to coat, dip it briefly in the beaten eggs, then roll it in the breadcrumbs to fully coat. Place the coated balls on the prepared baking sheets, spacing them apart (about 10 balls per sheet).
• Bake the trays on the middle oven racks for 10 minutes.
• Remove the trays from the oven. Add the remaining olive oil (1 tablespoon to each tray — 2 tablespoons total), spread it over the tray surfaces, flip each ball so the unbrowned side is up, and return the trays to the oven.
• Bake an additional 7 to 10 minutes, or until the balls are evenly browned and crisp. Remove from the oven and serve immediately.