Pour the heavy cream into a large pan and heat until it starts to bubble (watch it carefully, as it may bubble over). Slowly whisk shredded cheese into the bubbling heavy cream. Season with salt. Pour cheese sauce over cooked macaroni and mix very well.

Spray a 9×13-inch pan or oven-to-table dish with cooking spray and spread macaroni mixture in the pan. Chill for a minimum of four hours (best if chilled overnight).

Line a baking sheet with Gefen Parchment Paper. Remove macaroni and cheese from the fridge and scoop balls out using an ice cream scoop (any size you’d like). Place balls on prepared baking sheet and freeze for two hours. (Do not skip this step! It will help the balls keep their shape when frying.)

Place beaten egg in a bowl. Mix together crushed chips and panko crumbs in another bowl. Heat canola oil in a medium-sized pot over medium-low heat until it reaches 350 degrees Fahrenheit, or until the oil shimmers.

Remove macaroni and cheese balls from the freezer. Dip into egg, then crumbs. Carefully drop into the hot oil in batches and fry for three to four minutes or until golden. Transfer to a paper towel-lined plate.