• GRATE the cheese.
• COOK and CRUMBLE the bacon (if using).
• THINLY SLICE the green onion or chives (if using).

Cook the Pasta

• BRING four quarts of water to a boil over high heat in a large pot of water. Add 1 teaspoon of salt to the water.
• ADD 2 cups of elbow macaroni or small shells and 1 tablespoon of vegetable or olive oil. Cook pasta until it is al dente according to package instructions. Usually, 7 to 9 minutes.
• DRAIN the cooked macaroni and set it aside.
• Make the Cheese Sauce
• HEAT the milk and cream in a small pan over medium-low heat while the pasta is cooking. Be careful to not bring it to a boil.
• MELT the butter over medium-low heat In a large skillet. Turn the heat to low and add the flour to the butter. Whisk until a smooth paste is formed.
• COOK for 2 to 3 minutes until the flour paste gets toasty and starts to brown.
• ADD the warm milk, whisking constantly for about 3 minutes or until the sauce thickens and is smooth.
• REMOVE from the heat and stir in the grated cheese, nutmeg, mustard powder, Worcestershire sauce (optional), salt, and pepper.
• Prepare the Mac and Cheese
• SPOON macaroni, green onions, and bacon into the cheese sauce. Stir until very well combined.
• SPREAD the macaroni and cheese onto a sheet pan lined with parchment paper. The macaroni should be in a single layer.
• COOL about 15 minutes until it is almost room temperature.
• COVER with plastic wrap or aluminum foil.
• FREEZE for 15 minutes or chill in the refrigerator for one to two hours. Chilling overnight also works. The mac and cheese is ready to roll into a ball when it is very cold.
• Roll the Mac and Cheese Balls
• SCOOP the macaroni into well-packed balls. Use a 1-inch cookie scoop or a 3-inch muffin scoop, depending on the size you want the balls. If you prefer, you can shape them with your hands. But try to keep them about the same size. The cookie scoop will be bite-sized (25 g). The muffin scoop will make golf ball size (50 g).
• PLACE the balls onto a sheet pan lined with parchment paper.
• FREEZE for about 15 minutes. This will firm up the balls before breading.
• Prep the Breading Station
• GRATE the Parmesan cheese.
• MELT the butter in a large saucepan over medium heat.
• ADD the panko breadcrumbs and toss quickly until the crumbs are lightly toasted.
• TRANSFER to a large bowl and add the grated Parmesan. Season with salt and pepper. Set aside.
• WHISK the eggs and milk together in a bowl. Set aside.
• POUR the flour into a wide, shallow bowl.
• Bread the Mac and Cheese BallsPro Tip: Use one hand for the dry ingredients and the other hand for the wet ingredients. This keeps your fingertips cleaner.
• Use your left hand. ROLL each ball in the flour. Lightly shake.
• Use your right hand. DIP lightly in the egg.
• Use your left hand. ROLL in the seasoned bread crumbs.
• PLACE the mac and cheese balls on a cookie sheet lined with parchment paper or a silicone baking mat. Alternately you can spray with nonstick cooking spray.
• Bake the Mac and Cheese Balls
• PREHEAT the oven to 415° F (210° C).
• BAKE the mac and cheese bites for 15 to 20 minutes. Rotate the pan halfway through baking to ensure even browning.
• COOL slightly before serving with your favorite dip.