Directions

1. 1

   Finely crumble the cooked bacon into breadcrumb-sized pieces using a food processor or by hand. In a medium bowl, combine the prepared mac and cheese, flour, and crumbled bacon, stirring until evenly blended. Pour the Panko breadcrumbs into a shallow bowl and set aside.

2. 2

   Using about 1 tablespoon of the mac and cheese mixture at a time, roll it into a ball with your hands. Press one cube of Velveeta cheese into the center of each ball, then carefully pinch and seal the mixture around it so the cheese is completely enclosed. Roll each sealed ball in the Panko breadcrumbs until fully coated, pressing gently so the crumbs adhere. Place the coated bombs on a parchment-lined baking sheet and freeze for at least 15 minutes while you prepare the oil.

3. 3

   Heat the oil in a deep fryer or heavy-bottomed pot to 350–360°F. Once the oil reaches temperature, carefully place one mac and cheese bomb into the hot oil. Fry for 2–3 minutes, turning occasionally with a slotted spoon, until golden and crispy on all sides. Remove with the slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining bombs, frying them one at a time to maintain oil temperature.

4. 4

   Allow the bombs to cool for 1–2 minutes until they are safe to handle but still hot and melty inside. Transfer to a serving platter and serve immediately while the cheese centers are warm and creamy.