3 cups canola oil, or vegetable oil, as needed to fill line on deep-fryer
2 cups macaroni and cheese leftovers, cold
2 large eggs, lightly beaten
2 tablespoons milk
1 cup breadcrumbs
Gather the ingredients.
Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.
Shape the cold macaroni and cheese into small balls.
In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.
Dip the mac and cheese balls in breadcrumbs, then into the beaten eggs, and then in crumbs again.
Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.
Remove to paper towels to drain; keep warm while making subsequent batches.
Adapted from thespruceeats.com