Start by boiling a large pot of salted water. Add ¾ pound of elbow macaroni and cook according to package instructions, usually about 7-8 minutes. We want it al dente because we will fry these bites later. Drain and set aside.

In a saucepan, melt ¼ cup of unsalted butter over medium heat. Once melted, stir in ¼ cup of all-purpose flour. Cook for a minute, stirring continuously to create a roux. Gradually add 2 cups of whole milk. Keep stirring until it thickens.

Now, carefully add your shredded cheese and stir until melted and smooth. Mix in garlic powder, onion powder, smoked paprika, and mustard powder. Taste and season with salt and pepper. Once it reaches that gooey perfection, combine it with the drained macaroni.

Transfer the mac and cheese mixture into a dish and let it cool at room temperature. Then cover and place it in the refrigerator for at least an hour. This step is crucial as it helps the mixture firm up.

Now, set up a breading station. In one bowl, put 2 cups of flour. In another, beat the eggs. Finally, in a third bowl, combine 3 cups of panko breadcrumbs and 1 cup of Italian seasoned breadcrumbs.

Once the mac and cheese is cold, scoop about a tablespoon and roll it into a ball. Dip each ball first into the flour, then into the beaten eggs, and finally into the breadcrumbs. Ensure they’re well-coated.

In a deep skillet, heat vegetable oil over medium heat. Once hot, carefully drop in the mac and cheese bites. Fry until they are golden and crispy, about 3-4 minutes per side. Avoid overcrowding the skillet; this ensures they fry evenly.

Once golden, remove them from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.