Form leftover mac and cheese into bite sized balls.
Pour bread crumbs into a large dish or bowl then set aside.
Beat eggs with mustard, parsley, salt, parmesan cheese, and set aside.
Dip the leftover mac and cheese balls in the egg mixture, then roll around in bread crumbs.
Refrigerate for about half an hour so breading can set up well.
Fry in vegetable or canola oil at 350°F for 8 minutes or until golden brown.
Serve with your favorite dipping sauce.