Ingredients
Leftover macaroni cheese 
100-200ml double cream 
30-90g cheddar, grated 
Cornflour 
1 egg, beaten 
Panko breadcrumbs 
1 litre of oil 
Salt 

Method
How much panko and cornflour you need will depend completely on how much leftover macaroni cheese you have left so start with 30g of cornflour, 75g of panko breadcrumbs and 1 egg.  The same is true of the cream and cheese.   

Preheat the oven to 180c. 

Take your leftover macaroni and gently mix through some cream, you want it to be loose-ish but not too wet as you want to roll it into balls and coat.  Add some cheese and gently mix through again. If you have an ice cream scoop then gently scoop some of the macaroni cheese mix.  If you don’t have an ice cream scoop then wet your hands and just take small handful of the pasta mix, you want your ball to be roughly the size of a golf ball. Wet your hands and take the mixture and firmly roll into a ball.   

Put the cornflour in one bowl, the beaten egg in another and the panko into another. 

Once all of the balls are rolled, take a ball and roll it in the cornflour, tap off the excess flour and then put into the egg mixture and then into the breadcrumbs.  Ensure the balls are totally covered in the breadcrumbs. 

In a wok, pan or deep fat fryer, heat the oil, you want a cube of bread to sizzle as soon as it hits the oil. 

Put 4 of the balls into the oil and cook until golden.  Once the first batch is cooked, remove from the oil and season with salt.  Put the cooked balls into the oven to keep them warm until all are cooked.