Make the mac and cheese per directions on the box, adding teaspoon cayenne pepper to the mix. Remove from the cooking pan and store in a 1 quart storage container in the refrigerator at least 8 hours to become very firm. It must be very well chilled before continuing.

When ready to bake, preheat oven to 425 degrees F. Line a baking sheet with foil and rub with at least 1 tablespoon of the vegetable oil. Save the rest of the oil for later.

Place bread crumbs, Parmesan cheese, and dry herbs into a shallow bowl. Place flour into another bowl and the beaten eggs into a third bowl.

Using a small ice cream scoop or a tablespoon; scoop balls of the mac and cheese. One by one, form the balls in your hands which have been rubbed with the remaining oil.

Drop each ball into the flour, then into the egg, then into the bread crumbs, rolling the ball in your oiled hands. Then, place the cheese balls an inch apart on the prepared baking pan. Continue until all, of the mac and cheese is used. You should have about 20 small balls.

Serve immediately as-is or with a dip of your choice.