Heat oven to 350F.

Bring a pot of water to a boil and put the pasta to cook to al dente.

Meanwhile, whisk the butter and flour together in a medium saucepan over medium-high heat until bubbly. Add the milk and Pace® Salsa Verde, whisking constantly, until smooth and heated through. Remove from the heat and add the cheese, salt, and pepper.

Once pasta is done, drain and add to the cheese sauce. Transfer to a 13x9 bake dish. Bake 20 minutes. Cool, cover with foil, and put in the refrigerator overnight.

Use a scoop or spoon to scoop out macaroni and cheese, and shape into balls. Put balls to freeze for at least 2 hours.

Set up a breading station with flour, egg wash, and crumb mixture (the crackers and panko breadcrumbs combined). Season each with salt and pepper.

One by one, coat a mac and cheese ball with flour, then egg wash, then crumb mixture.

Bring oil to 350F. This can be done in a fryer, or, alternatively, I used a medium cast iron skillet and put the oil to ~1-inch depth.

Working in batches, add 4-5 balls and let them fry (turning if using a skillet) until nicely browned all over. If balls were completely frozen, this will take a couple minutes to ensure center doesn't stay frozen.

Once done, transfer balls to a plate lined with paper towels. Season with salt. Serve with more Pace® Salsa Verde for dipping. Yields ~24 balls.