2 cups cooked and prepared macaroni and cheese

1 pound of cooked bacon

1/2 cup flour

1 cup Panko breadcrumbs

4 ounces evenly-cubed Velveeta cheese

Oil for frying

 

Gather all of your ingredients. In a food processor (or by hand), crumble the bacon into a bread crumb consistency. In a medium bowl, combine the prepared macaroni and cheese, flour and crumbled bacon until blended. Then, add the Panko to a shallow bowl and set aside. Take approximately 1 tablespoon of the mac and cheese mixture, roll into a ball and add 1 Velveeta cube to the center. Make sure it’s sealed up tightly and coat it in the Panko. Place them into the freezer while the oil heats up to 350-360 degrees F. Fry the mac and cheese bombs one at a time until golden on all sides. Take them out of the deep fryer, and let them cool enough to eat. Serve them on a platter while still hot and melty.