Remove from the oil and drain on a paper towel-lined plate. Add the the hot oil and fry until golden brown and hot in the center, approximately 4 to 5 minutes. Working in small batches of 3 to 4, dredge the mac and cheese balls in the egg, then in the breadcrumb mixture. Add the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan over the pasta. Pour into a 9 by 13 inch pan lightly coated with cooking spray or olive oil. In a heavy bottomed saucepan, heat 3 to 4 inches of canola oil over medium-high heat. Return the pasta and broccoli to the pot and stir until well-coated with the sauce. In another small bowl, combine the breadcrumbs and flour season the coating with salt, pepper and cayenne. Once you have formed the balls (make sure you press them together tightly), cover with plastic wrap and freeze for at least 2 to 3 hours. Form small balls (either one or two bite depending on your preference) out of the mac and cheese mixture and add them to a flat baking sheet. INSTRUCTIONS: In a medium bowl, mix together the mac and cheese and diced bacon. No one will be able to step themselves at one, so be sure to triple this recipe if you've got a lot of hungry people headed your way on game day. The best part of this recipe is that you can simply use a few cups of leftover mac and cheese to make it! No need to let that mac and cheese sit lonely in the fridge anymore, you now have the best ever round two recipe for it that comes together in minutes. They are crispy on the outside and warm, cheesy and bacon-packed on the inside. Instead of the typical chips and dip, I'm opting to bring in the big guns with these golden, delicious fried bacon mac n cheese bites. Pack the cheesy mixture into each cup for sturdy handheld snacks.
A medium cookie scoop makes for easy scooping. Since this year is the big number 50 for the Super Bowl, I'm going ALL out with the Super Bowl spread. A heaping 2 tablespoons will make the perfect size macaroni and cheese bites. With the playoffs all wrapped up, that only means one thing.
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