Cook the macaroni according to package directions. Drain well and set aside.
1 pound elbow macaroni
In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk until the sauce begins to the sauce is smooth.
4 tablespoons butter, 1/4 cup all-purpose flour, 3 cups milk
Add the salt and pepper. Cook, stirring constantly, until the sauce thickens slightly, about 5 minutes.
1 teaspoon salt, 1/2 teaspoon black pepper
Remove from heat and stir in the cheddar cheese and Monterey Jack cheese until melted and smooth.
2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
Pour the cheese sauce over the cooked macaroni and stir to coat.
1 pound elbow macaroni
Spread the mac and cheese in a greased 9x13 inch baking dish. Cover and refrigerate for at least 2 hours, or preferably overnight, to firm up.
Cut the chilled mac and cheese into 1-inch squares.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs, garlic powder, and paprika.
1 cup all-purpose flour, 2 large eggs, beaten, 2 cups panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon paprika
Dip each square in flour, then egg, then panko breadcrumbs, ensuring it's fully coated.
1 cup all-purpose flour, 2 large eggs, beaten, 2 cups panko breadcrumbs
Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the mac and cheese bites in batches until golden brown and crispy, about 2-3 minutes per side.
vegetable oil, for frying
Remove the fried bites with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce, such as marinara sauce, ranch dressing, or spicy mayo.
