- 1 batch Alton Brown's Stovetop Mac-n-Cheese cooled to room temperature (see note)
- 6 slices bacon cooked until crispy and finely chopped
- 1 1/2 cups all-purpose flour
- 3 eggs beaten
- 2 cups of breadcrumbs
- Stir the bacon into the prepared mac and cheese. Scoop enough mac and cheese to form a ball the size of a golf ball and wrap it in a piece of plastic wrap. Use the plastic to firmly squeeze the mac and cheese together to form a tight ball. Unwrap the ball and set it on a clean plate and repeat this process with the rest of the mac and cheese until all the balls are formed.
- Place the flour, eggs, and breadcrumbs in separate bowls. Coat each ball with the flour, followed by the egg mixture. Then coat it with the breadcrumb mixture. Repeat again, first with flour, then egg and then breadcrumb mixture again. After each dredge, the ball may begin to loosen. Gently squeeze and tighten the ball before dredging in the next bowl.
- Fill a frying pan with enough oil to fry the balls and heat it over medium heat. Once the oil is hot, place the ball into the hot oil. You should need about 30 seconds to 1 minute for each side. Flip the ball so all sides cook evenly to a light brown. Transfer the ball to a clean plate and repeat with the remaining balls.
I used Alton Brown's mac-n-cheese recipe because it's simple to make on the stovetop. You can use your favorite recipe just be sure that it's a creamy one and serves six to eight people. The nutrition estimates include the information for the mac and cheese recipe I used. Depending on the recipe you use the estimates may vary.