Take the chilled leftover mac and cheese and scoop it into approximately 1-inch balls. Roll each ball between your hands to ensure they are tightly packed and round. Place them on a baking sheet and refrigerate for 15-20 minutes to firm up.

In one shallow dish, place the all-purpose flour. In a second shallow dish, beat the eggs. In a third shallow dish, spread out the seasoned panko breadcrumbs.

Take each mac and cheese ball and roll it first in the flour, shaking off any excess. Next, dip the ball into the beaten eggs, ensuring it’s fully coated. Finally, roll the ball in the panko breadcrumbs, pressing gently to adhere the breadcrumbs to the surface. Place the breaded balls back on the baking sheet.

In a large skillet or deep fryer, heat vegetable oil over medium heat until it reaches 350°F (175°C).

Carefully place a few mac and cheese balls into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.

Use a slotted spoon to remove the fried mac and cheese balls from the oil, and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining balls.

Warm the vodka sauce in a small saucepan over low heat or in the microwave.

Serve the fried mac and cheese balls with a side of vodka sauce for dipping. Top with freshly grated parmesan cheese.