After the leftovers have been in the fridge at least overnight, shape them into meatball-sized balls (or small bites) and set them in a baking sheet covered with parchment paper.

Cover the baking sheet with plastic and take it to the freezer overnight.

The next day, make a egg wash by beating the egg and the milk with a whisk. Put the egg wash in a bowl and the breadcrumbs in another.

Dip the mac & cheese balls in the egg wash and them in the breadcrumbs.

Once all the balls have been breaded, put them back in the freezer for at least 1 hour before frying.

To fry, set a small saucepan filled with vegetable oil on the stove. Heat the oil over medium heat until 350 degrees. (If you don't have a thermometer, just put a match inside. When the match lights, the oil is ready!)

Turn the heat down to medium low and fry 5 or 6 balls at a time until they start becoming golden brown.

Turn the heat up to high and finish frying until the desired color: golden brown. (Don't forget to turn the heat down again to fry the rest of the batch!)

Serve the balls warm with some marinara or honey mustard sauce.