Instructions

1. Roll macaroni and cheese into 1½-inch balls. Place on a parchment paper-lined baking sheet and freeze for 10 minutes.
2. Meanwhile, stir together flour, sea salt, and 1 Tbsp pepper in a shallow dish. Lightly beat eggs in a separate shallow dish. Place breadcrumbs in a third shallow dish.
3. Roll macaroni and cheese balls in flour mixture, shaking off excess. Dip in beaten egg, then drege in breadcrumbs to coat.
4. Heat oil in a saucepan over medium heat until a deep-fry thermometer registers 360°F. Fry coated balls 3 to 4 minutes or until golden brown. Drain on a wire rack set over paper towels.
5. Place avocados, sour cream, and red onion in the container of a blender. Squeeze juice from limes over mixture and process until smooth. Add kosher salt, 1 tsp pepper, flax seeds, and spinach to mixture in blender; process until smooth.
6. Serve Avocado Sauce with Macaroni Croquettes.
7. Enjoy Bob Evans® comfort meal recipes created by U.S. Army veteran Chef Andre Rush in partnership with the Bob Evans® Our Farm Salutes program, which supports U.S. military heroes and their families.