Mac and Cheese Balls

INSTRUCTIONS

1. On the stovetop, bring two saucepans to boil with water. Add the boxed yellow macaroni and cheese to one saucepan and cook to the box instructions. Set aside in a bowl. At the same time, add the boxed white macaroni and cheese to the second saucepan, and cook to the box instructions. Set aside in a bowl.
2. Mix the shredded yellow cheese into the yellow macaroni and cheese bowl. Refrigerate for 2 hours, or until fully cooled and set.
3. Mix the shredded sharp white cheddar cheese into the white macaroni and cheese bowl. Refrigerate for 2 hours, or until fully cooled and set.
4. After 2 hours, prepare a breading station. In one bowl, add the flour. In a separate bowl, whisk together the eggs and half and half. In a third bowl, add the panko breadcrumbs.
5. Using a tablespoon ice cream scoop or a large spoon, scoop a ball of the yellow macaroni and cheese. Using your hands, press and form the macaroni and cheese into a tight ball. Set aside on a plate and continue scooping until all the macaroni and cheese is formed into balls.
6. Working one at a time, coat a ball in the flour mixture, then the egg mixture, then the breadcrumb mixture. Do not over handle the macaroni and cheese balls as they are fragile. If they fall apart, roll them back together again. Make sure to pat down the panko to ensure an even coating. Set aside and continue until all balls are breaded.
7. Preheat the air fryer at 400˚F / 205 ˚C. Place a few macaroni and cheese balls in the air fryer basket, careful to not overlap or crowd. Spray with non-propellant organic vegetable oil spray. Air fry for 10 minutes, undisturbed, or until the balls are golden brown. Remove from the basket and continue working in batches until all are cooked.
8. Serve the white and yellow mac and cheese balls with your favorite marinara sauce. Enjoy while warm!