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Note: You should prepare the mac and cheese the night before.
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Also, the assembled balls require 2 1/2 hours of freezer time.
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So plan ahead.
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1.
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Prepare your mac and cheese according to directions on the box.
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Refrigerate overnight so it gets congealed.
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2.
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Once your macaroni has solidified in the fridge, take it out and mix in the shredded cheddar jack cheese.
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Begin rolling into ping-pong ball sized balls.
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You want them to be fairly packed together, so you dont have to be delicate.
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Place balls on a cookie sheet that will fit in your freezer and freeze for about 2 1/2 hours.
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3.
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Once your balls are frozen, create your dredging station.
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Beat the eggs with the water in a small bowl.
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Put the flour on a plate and season with salt and pepper.
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Place your panko on another plate.
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Preheat your oven to 425 F and lightly coat a cookie sheet with non-stick cooking spray.
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4.
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Dip a ball in the egg wash, followed by flour.
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Dip again in egg wash and roll around in the panko until coated.
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Place on your greased cookie sheet and repeat until all balls are coated with panko.
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Spray the balls with a light coating of non-stick cooking spray and pop in the oven for about 15 minutes or until golden and crispy.
