• Preheat oven to 400°F

Toast the Breadcrumbs:

• Line a baking sheet with parchment paper. Spread breadcrumbs across the bottom in an even layer. 
• Bake for 3-4 minutes, stir the breadcrumbs, and bake another 2-3 minutes or until light golden in color.  Remove from the oven and cool on the baking sheet.

Prepare the Bites:

• Remove the leftover mac and cheese from the refrigerator and scoop into balls with a medium size (1-1/2 tablespoon) cookie scoop.  Roll each scooped portion with your hands into a round, smooth ball and place it on a plate.
• Transfer the cooled breadcrumbs to a shallow dish.
• Add the egg whites to another shallow dish and whisk lightly with a fork
• Place a wire rack on the rimmed baking sheet and keep close at hand.
• Dip a ball of mac ’n cheese in the dish of egg whites, then place in the dish of toasted breadcrumbs. Roll the balls to coat them completely. Press down as you roll to adhere the crumbs. 
• Place on the wire rack.  Continue dipping and coating the remaining balls and adding to the wire rack. 
• Transfer the baking sheet to the oven and bake for 15-20 minutes.  

While the Mac ’n Cheese Bites are Baking: 

• In a small dish,  combine the buttermilk ranch dressing with the mayonnaise, whisking to blend into a thick dip.  
• When the mac ‘ cheese bites have finished baking and golden brown, remove them from the oven and place on a serving plate and garnish with a sprinkle of chopped parsley.
• Serve warm with the ranch dip along side.