Store-bought macaroni and cheese makes this tasty appetizer easier than ever. Kids and kids at heart will love the creamy, cheesy centers and crispy outsides of these bites, especially once they’re dunked into marinara sauce. Be sure to use the macaroni and cheese right out of the fridge—it’ll make it easier to roll into balls.
1/2 (18-ounce) package SeaPak Popcorn Shrimp
Vegetable oil for frying
1 (20-ounce) package refrigerated macaroni and cheese (about 2 3/4 cups)
4 large eggs
3 cups Panko breadcrumbs
Chopped fresh parsley (optional)
Marinara sauce, warmed
Pour oil to a depth of 2 inches in a Dutch oven and heat to 350°F. Spoon the macaroni and cheese into a medium bowl. Stir in 1 egg and 1 cup Panko. Add the shrimp. Using a 2-inch cookie scoop, scoop the mixture into 2-inch balls. Whisk the remaining eggs in a shallow dish. Place the remaining Panko in a separate shallow dish. Dip the mac and cheese balls in the egg and then in the Panko, rolling to coat completely. Fry the balls in batches, 2 to 3 minutes or until browned and cooked through. Sprinkle with parsley, if desired, and serve with marinara sauce. Note: If using a thicker refrigerated baked macaroni and cheese, you won’t need to add the egg and the Panko to the mixture before rolling.