Prepare your mac and cheese.

Spray an 8x8 casserole dish with nonstick cooking spray and spread your mac and cheese out evenly, making sure to press it down and pack it tight into the dish. Cover tightly and refrigerate overnight or at least 4 hours. This allows the cheese to set and hold the pasta together.

Make the balls.

With a 2 - inch cookie scoop or large rounded spoon, scoop the mac and cheese into evenly shaped balls.

Add the breading. Set up a dredging station with 3 bowls. Fill a bowl with the flour, one with the breadcrumbs, and in the third bowl, beat the eggs with the 2 tablespoons of water. Roll each mac and cheese ball in flour first, egg wash second, and lastly coat in breadcrumbs. Set them aside on a nonstick flat surface and place them in your refrigerator while you heat the oil.

Heat the oil and cook.

Fill a large cooking pot or high sided skillet with at least 2 inches of oil, enough to submerge the balls. Heat the oil over

medium - high heat until ready to fry. You can test this by dropping a small amount of egg wash (a single drop) and seeing how it reacts to the oil. If it sizzles, it's ready.

Fry the balls.

Carefully add each mac and cheese ball to the heated oil one at a time. You can work in batches of 2 or 3, but no more than that, because each ball you add to the oil will lower the oil temperature a bit. Turn the balls as the cook for about 3 minutes to ensure an even golden- brown crisp coating.

Remove them from the heat.

Using a heat -safe slotted spoon or cooking spider, remove the balls from the oil and set them aside to cool slightly. Sprinkle with chopped parsley to garnish.

Serve.