Cook macaroni and cheese
as directed. Allow to cool in refrigerator for 2 hours or use leftovers.
Scoop and form small balls (1” or the size of a small meatball).
When the macaroni and cheese is cold, put each ball on a piece of wax paper, place in covered container, and freeze 2 hours.
When the mac and cheese has frozen solid, mix milk and egg in a bowl. In second bowl place flour. In a third bowl, mix breadcrumbs and salt.
Heat the oil to 350°F.
Bread the mac and cheese one piece at a time, coat each ball with flour, then placing it in the egg and milk mixture, then coating it with breadcrumbs. Place each piece back into the egg and milk, then in the breadcrumbs again. Repeat this process with all of the pieces, then place on a large plate.
Let them sit about 15 minutes to defrost.
Fry 4 to 6 at a time in hot oil for 3 minutes or until golden brown (test the first one to make sure it is hot all the way through. If it is cold inside, let the balls defrost a few more minutes).
Drain on paper towels a few minutes, place on a serving platter. Enjoy!