Cook macaroni according to package instructions. Drain well and set aside. In a pan, melt butter and add flour. Stir to form a smooth paste. Slowly add milk and mix until thick and creamy.

Add shredded cheese into the sauce. Stir until melted and smooth. Then mix in cooked macaroni. Add salt and pepper. Stir everything until pasta is fully coated in cheesy sauce.

Spread the mac and cheese mixture on a tray. Let it cool for a few minutes. Then place it in the fridge for at least 1 hour. This helps it become firm for shaping.

Take small portions of chilled mac and cheese. Roll them into bite-sized balls or cubes. Try to make them even in size so they cook evenly later.

Set up three bowls. One with flour, one with beaten eggs, and one with breadcrumbs. This will help create a crispy outer layer.

Dip each mac and cheese ball into flour first. Then dip into egg mixture. Finally coat with breadcrumbs. Make sure each bite is fully covered for extra crunch.

Heat oil in a deep pan. Fry the bites in small batches. Cook until golden brown and crispy. Remove and place on paper towels to remove extra oil.

Serve the bites warm with your favorite dipping sauce. Cheese inside will be soft and creamy. The outside will be crispy and golden.