Ingredients

• 3 cups macaroni and cheese, homemade or store-bought
• 2 cups White Truffle Extra virgin olive oil
• 2 large eggs, beaten
• 1 1/2 cups Panko
• 2 tablespoons chopped fresh chives
• 2 tablespoons Raspberry Balsamic Vinegar to drizzle

Instructions:

Place macaroni and cheese into the refrigerator until firm, about 3-4 hours.

Heat White Truffle Extra Virgin Olive Oil in a large stockpot or Dutch oven over medium high heat.

Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.

Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.

Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

Drizzle Raspberry Balsamic Vinegar over cooled fried mac and cheese balls.

Serve immediately, garnished with chives, if desired.

Enjoy!