Place the prepared Annie’s Macaroni and Cheese in an 8-inch square pan and refrigerate overnight.
Using an ice cream scoop, spoon out a scoop of the refrigerated macaroni and form into the shape of roughly a 2-inch in diameter ball. Repeat until you have used up all the macaroni.
Pour box of crackers in a 1-gallon freezer bag and seal. Using a rolling pin, gently crush chips into small flakes.
Pour the crushed crackers onto a shallow bowl or plate. In another shallow bowl, whisk the eggs. Take each macaroni and cheese ball and dip first into egg mixture, covering completely, and then roll on the crackers, pressing the crackers gently to create a cracker crust.
Heat the oil in a deep 4-quart pot until temperature reads350 with a candy thermometer. Fry 3cracker covered ball at a time for 3 to 4 minutes, or until crust is golden brown. Drain on paper towels and serve immediately with a dipping sauce.
