Start by cooking the macaroni according to package instructions. I recommend al dente for a nice firmness. Once drained, allow it to cool. Or get creative; pre-cooked pasta works too!

To craft the cheese sauce, combine your chosen cheeses in a large bowl. Mix in the beaten eggs, season with the smoked paprika, salt, and pepper. The key here is to achieve a creamy, homogeneous sauce. Stir well until everything is smoothly blended.

In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Make sure every piece of pasta is evenly coated. This step ensures a cheesy experience in every bite.

In another bowl, mix the Panko breadcrumbs and grated Parmesan cheese. This crunchy coating adds contrast to the smooth pasta. You’ll want to make sure it's well-mixed for even distribution.

In a large skillet, heat the vegetable or canola oil over medium heat. You want enough oil to allow for frying without making the dish soggy.

Using your hands, form small balls from the macaroni mixture. Roll them into the breadcrumb mixture until fully coated. Then, drop them carefully into the hot oil. Fry until golden and crispy, taking care not to crowd the pan. It’s crucial to fry in batches if your skillet isn’t large enough!

Once golden, remove the balls from the oil and place them on paper towels to drain excess oil. Serve hot alongside your choice of dipping sauces.