Spray 8-inch square baking dish with cooking spray. Prepare Mac and Cheese Dinner with milk and 3 tablespoons butter as label directs; cool 15 minutes.
In large bowl, whisk 1 egg; stir in ½ cup breadcrumbs, cheese, yogurt, salt, pepper and mac and cheese mixture. Spread in prepared dish, pressing down with back of spoon to pack tightly. Cover and refrigerate mac and cheese at least 4 hours or up to overnight.
In wide shallow dish, whisk remaining 2 eggs; place flour and remaining 1 cup breadcrumbs in 2 separate wide shallow dishes. With 3 ¾-inch round cutter, cut 4 “cakes” from mac and cheese mixture. Working with 1 “cake” at a time, press 1 side of “cake” into flour, shaking off excess, then dip in egg, then in breadcrumbs to coat; repeat with other side and place on large plate.
In large skillet, heat oil and remaining 1 tablespoon butter over medium-high heat; add “cakes” and cook 8 minutes or until golden brown and heated through, turning once. Makes 4 “cakes.”
Serve “cakes” over arugula topped with bacon, hot sauce, green onion and/or yogurt, if desired.
